Name: Cyato Washed
Brand: Rwanda
Price: 15.0 EUR
Availability: InStock

Juicy and sweet with notes of pineapple, cherry, green apple acidity and butterscotch finish

€15,00

€60,00/kg

Tax included.

Size

250 g

1 kg

Quantity

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About

Producer	Abadatezuka Cooperative
Region	Nyamasheke, Western Province
Altitude	2200 masl
Variety	Red Bourbon
Processing	Washed

Processing

Producers selectively handpick cherries and deliver them to the Cyato washing station. At intake, the cherry is sorted to remove any unripe or damaged cherry and pulped on the station's pulper. Coffee ferments for 12 to 24 hours before being washed in clean water. Then, parchment is moved to raised beds to dry. Parchment is turned frequently to ensure even drying. It takes approximately 10 to 20 days for parchment to dry.

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

farm story

Abadatezuka Cooperative

Abadatezuka Cooperative is a group of smallholders growers in the Western Province in 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