Cyato Natural

Cyato Natural

Winey acidity with sweet notes of strawberry, ripe pineapple and a twist of lime and vanilla finish

Regular price€15,00
Tax included.


The whole cherries are spread thinly to dry on raised African beds with small holes to promote airflow for an even drying. The drying process takes 14–21 days until they reach the ideal moisture content. During this period, workers constantly measure the moisture content and turn the cherries to avoid mould, over-fermentation and rotting. The next step is to remove the skin, dried fruit fleshed and parchments. The last step is to store the green coffee to “rest” before being exported.

Native bees are an integral part of the pollination to increased production yield.

Cyato Washing Station

farm story
Abadatezuka Cooperative

Abadatezuka Cooperative is a group of smallholder growers in the Western Province of Rwanda. The farmers grow coffee at high elevations up to 2200 masl. Their farms are small with an average of 250 to 350 trees. Besides coffee, farmers also plant maize, beans and sorghum but coffee is the main cash crop. They also keep goats and chickens, whose manure can be used as fertilizer.

Having a lower harvest yield, the growers sell their cherries to the Cyato washing station, which then are processed and sold to the specialty coffee buyers. The washing station was built in 2017 and is located near Lake Kivu at 1850 masl. It is operated by Tropic Coffee Company and serves more than 25 coffee growers.

Located near lake Kivu, the surrounding farms are blessed with nutrient-rich and sandy soil that nourish coffee trees. The lake also contributes to the cool and steady climate throughout the year that helps the cherry in slow ripening which results in sweeter coffee.

The area is also home to Nyungwe Forest, one of the oldest rainforests in Central Africa. Because of that, the area is rich with varieties of native animals including the native bees. The bees have been an integral part of pollination. It helped increase production yield up to 60%, and it's believed that they are responsible for the unique flavour profile of this area.

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