sweet and tropical with notes of kiwi, orange, plum sweetness, passion fruit acidity and fine dark chocolate finish
Washed coffees are close to our hearts. Lately, however, they have been a bit underrepresented in our lineup, so we decided it was time to change that. That’s why we’re excited to introduce this beautiful, clean coffee from Rwanda, specifically from the Nyamasheke District in the Kirimbi area, processed at the CYIYA CWS washing station. The coffee is produced by 480 smallholder farmers who grow coffee at an average altitude of around 1,715 meters above sea level, with the collection area ranging from 1,650 to 1,900 meters. Volcanic soils rich in minerals and nutrients provide ideal conditions for healthy coffee plants and contribute to a complex flavor profile.
Harvest takes place annually from March to July, with cherries processed using the washed method directly at the CYIYA station. After hand sorting and flotation, the cherries are depulped within eight hours of harvest. The coffee then undergoes dry fermentation in tanks for 15–18 hours, after which the remaining mucilage is removed. This is followed by a soaking stage in clean water for an additional 15–20 hours. This precise process results in a clean, bright, and elegant cup.
Drying is done naturally on raised beds under the sun for 12–14 days. Quality control happens at several stages—from initial sorting by the farmers, to flotation at the washing station, and density separation using water channels. During the pre-drying stage under shade, any remaining defects are removed by hand, ensuring consistent quality and a clean final profile for this Rwandan coffee.
| variety | bourbon |
| process | anaerobic natural |
| region | ruhango |
| altitude | 1650 - 1850 masl. |
