Description
Abadatezuka Cooperative is a group of smallholder farmers in Rwanda’s Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.
One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the “unique profile” this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area’s proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.
Tasting Notes:A stellar new-wave coffee; highly rated and exotic. Full of citric, floral and fruit tones. We thought best served in the light to medium roast range. Higher acidity, fuller bodied with great depth to the flavors. Lighter roasts are a bit sizzling but also the most complex tasting; stronger citric/floral acidity comingle with a very sweet red fruit tone upfront, balancing with just a pinch of the classic Rwanda darker tones of herbal, spice and chocolate. Takes a little longer setup to bring out the small exotic hints in the tastes. Medium roasts build a much creamier cup profile, just a hint of crisp floral upfront that fades into a strawberry like fruitiness, balanced with strong dark semi-sweet dark chocolate like tone. Dark roasts themselves are still very lively cups but can come off a bit sour/bitter comparatively. They are fuller bodied accentuating the robust chocolate and spice notes but not a delicate cup like the light-medium roasts.
Roasting Notes: A higher chaff coffee but will roast pretty even. A bit acidic at lighter roasts, the showiest point for this coffee, but for daily drinking we liked a medium roast a bit better. Shoot for a classic light to medium roast, error lighter if you like bright coffees, error a little darker if not. Setup time is important, on these complex coffees, most think they are best between day 5-14 after roasting. We thought it plenty tasty to start drinking after 24 hours, but did improve as it setup further.
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