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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.
You will be charged a deposit today and the remaining balance before delivery.
To display Pay Later, Split Pay purchase options for products, ensure you have created a purchase option for it in the app. This message is only visible in the theme editor and won't appear on your live site.
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.
