Country: Rwanda

Region: Nyamasheke district, Kirimbi sector

Farm: Cyiya Site

Process: Washed

Variety: Red Bourbon

Elevation: 1650-1900 MASL

Tasting notes: Nectarine, Jasmine, Pomelo

This coffee is grown in the Western Province of Rwanda, specifically in the Nyamasheke District, KIRIMBI Sector, and processed at the CYIYA CWS (Washing Station). The coffee is produced by 480 small-holding farmers, grown at an altitude of 1715 m above sea level, with a catchment area between 1650 and 1900 m. The soil is volcanic, which is excellent for coffee because it is rich in minerals and nutrients and has a porous structure that provides ideal drainage, leading to healthier plants and more complex flavors.

The coffee is hand-sorted and floated before being pulped within 8 hours of being harvested. The parchment then undergoes dry fermentation for 15-18 hours. After fermentation, the remaining mucilage is washed off, followed by a soaking period of 15-20 hours. The coffee is dried on raised beds using a natural sun-drying method, which takes 12-14 days.