200g

The Cyesha Coffee Washing Station, established in 2022, is located in Rwanda’s Western Province, at an altitude of 1,450–1,750 meters. The station collaborates with 470 skilled smallholder farmers. Its location near Lake Kivu provides an ideal environment for coffee cultivation, benefiting from volcanic soil. The wind flow from the lake through the surrounding hills creates perfect conditions for drying coffee.

The ripest cherries are hand-picked and then placed in floating water tanks, where the „sinkers“ are separated from the „floaters.“ The high-quality sinkers are then fermented overnight for 12 hours. Two different processing methods are taking place; Natural & Washed. This year, we serve the washed process.

Washed: following a 12h fermentation, the cherries are depulped and “IKINIMBA” ceremony starts - a traditional ceremony where workers are stopping on the beans (while dancing and singing) to remove the final sugar around the beans. Then, beans are washed with clean water and drying process on African raised beds.

Natural: following the 12h fermentation, the cherries are placed on raised African drying beds to dry. It takes around 40 days to achieve the ideal moisture content before bagging.

Rwanda’s transformation since the ‚90s is inspiring. The country has rebuilt its coffee sector through strong governance and a focus on high-quality coffee production. Coffee has become one of Rwanda’s major exports and a vital source of income for many citizens.

This coffee produces a sweet, balanced cup with tart berry acidity, a silky mouthfeel, and a long aftertaste.