Rwanda Cyiya Single Origin Espresso is an absolute joining of community forces, managed by Ruzindana Jonathan, an agronomist by trade, who at 62 years old is one of the most experience coffee managers in Rwanda. He employs around 100 staff over harvest season – which usually runs from March until June.
This is another good example of the effort roasters David and Rich put into the cupping process to find coffee’s they really like to share…. A text from David on finding this coffee “New Rwanda is the best I tasted in a while… Tried it again last night to be sure and it’s cracking”
As a single origin espresso give it a go and share your thoughts firstname.lastname@example.org or @extractcoffee
ALL GONE * SOLD OUT * ALL GONE * SOLD OUT
Coffee: Cyiya 100% Bourbon
Farm: Around 400 smallholder farmers deliver to Cyiya
Varietal: 100% Red Bourbon
Processing: Fully washed and sun dried on raised screens
Owner: Karengera Coffee
Altitude: 1,713 metres above sea level
Region: Kirimbi Sector, Western Province
Cyiya washing station lies in the green hills of south-west of Rwanda, not far from the southern shores of Lake Kivu. It was founded only around four years ago and is one of two washing stations in the area that make up the Karengera Coffee Company. The washing station lies at 1,713 metres above sea level, but coffee around Cyiya is grown at altitudes of up to 1,850 metres.
Some 400 smallholder farmers from the local area deliver cherries to Cyiya. Almost all of these farms are very small – typically less than a quarter a hectare each, which farmers use to produce both coffee (300 – 800 trees per farm is normal) and subsistence food crops such as maize and beans to feed their families. The ripe cherries are picked by hand and then delivered to the washing station, usually in baskets on farmers’ heads and occasionally on bicycles or trucks.
Once the cherries have been delivered to Cyiya they are carefully hand sorted to make sure only red cherries are accepted. They are then pulped the same day – almost always in the evening – using a mechanical pulper that divides the beans into three grades. After pulping the coffee is fermented overnight (for around 12 hours) and then graded again using flotation channels that sort the coffee by weight (heaviest usually being the best). The beans are then soaked for a further 24 hours, before being moved to raised screens for ‘wet-sorting’ by hand – this is a task almost always carried out by women.
The sorted beans are finally moved onto African beds (raised screens) and dried in the sun. The dried beans are stored in parchment, in carefully labeled lots, until they are ready for export. The coffee is then sent to be dry milled in Kigali, from where it is loaded and shipped.
Every season, Karengera donates fertilizer made from leftover coffee pulp to the farmers around its two washing stations (Cyiya and Karengera). Karengera is also planning to initiate a training programme in agricultural best practices for its farmers.
In the cup: Tangy and sweet with lots of red fruitiness. Enjoy DF.
WE ROAST AND DISPATCH SHOP ORDERS ONCE A WEEK ON A TUESDAY. ALL ORDERS MUST BE PLACED BEFORE WE START THE ROASTERS ON TUESDAY MORNING AT 7AM………WE WILL DO THE REST!
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