This Rwandan microlot comes from the Abadatezuka COOP, a group of smallholder farmers from the highlands of Rwanda’s Western Province. Their cherries are delivered to the Cyato Washing Station in the Cyato sector of Nayamasheke District.
Coffee here is grown at elevations up to 2200m, with the washing station itself sitting at around 1850m. The region’s rich black-humus and sandy soils, cool lake-influenced climate (Lake Kivu), and proximity to the Nyungwe Forest create an ideal environment for producing vibrant, distinctive coffees.
Ripe cherries are carefully hand picked before being float-sorted and dried on raised beds. The cherries also undergo anaerobic fermentation, intensifying their fruit character.
"Interesting fact about this coffee is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the "unique profile" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup." - Cafe Imports
The farmers use no synthetic inputs, either as fertilizers or as pest control.
A little about Rwanda
Like many coffee producing countries, coffee was originally introduced in Rwanda during the colonial period as a commodity crop. However, the country’s specialty industry has undergone a remarkable transformation since the early 2000s.
Investment in washing stations, farmer programs and quality-focused production helped establish Rwanda as a respected origin for specialty coffee. Today, despite producing less than 0.2% of the world's coffee, Rwanda is known for coffees with remarkable clarity and fruity characters.
The cup
☕ Tasting Notes: Fruity with mellow spices notes and tart acidity.
☕ Roast level: Medium
📍 Origin: Rwanda, Western Province
🧼 Process: Natural, anaerobic fermentation
🌱 Altitude: 1850-2200 masl.
🌾 Varietal: Bourbon
