From the Roaster:

This natural process Rwanda is very fruit forward, as you open the bag you will be greeted with sweet notes of honey, raspberry and tangerine. We roasted this coffee on the lighter side, with a shorter development time. We recommend allowing this coffee to rest for at least a week after the roast date before brewing.

From the Importer:

This lot comes to us from Muraho Trading Company’s Cyesha Coffee Washing Station in Nyamasheke, Rwanda. Muraho was founded by two brothers, Karthick & Gaudam Anbalagan, who are driven to showcase to the world what Rwanda specialty coffee is all about. Cyesha is their newest washing station, acquired in December 2021. Coffee from Cyesha is extra special because of the volcanic soil and high altitude, up to 1800 meters above sea level, of the farm. The washing station is also near one of the majestic African Great Lakes, Lake Kivu. The wind flow from the lake through the surrounding hills is ideal for drying coffees. Cyesha upholds the highest of standards to achieve the best quality specialty coffee possible. Only red ripe cherries are received at the station. The cherries are all checked upon arrival, then resorted on sorting tables and then passed through an intensive floating quality process. After the floating process the cherries are then taken and laid in a thin layer on the African drying beds. The cherries are turned every 30 minutes at this time, extensive handpicking and controlled temperature drying is also continued. The average drying time for this lot took 43 days.

Processing: Natural

Drying method: Raised Beds

Cultivar detail: Bourbon

Elevation: 1550M

Cupping Notes: Cranberry, Tangerine, Honey, Raspberry