Description
A tasty small holder lot from the prime growing area in Rwanda.
Cotecaga station sits inland from the lake on the outskirts of Nyungwe National Forest Park, a rainforest preserve known for its gorillas, virgin canopy, and chilly, oxygen-abundant biosphere. Because Cyiya’s coffee tends to perform so well, contributing farms regularly receive 50% over the local market price for their cherry.
The Nyamasheke district in Rwanda is gifted in terroir. The cool, humid climates of both Lake Kivu and the Nyungwe Forest National Park keep groundwater abundant throughout the uniquely hilly region. Kivu itself is part of the East African Rift whose consistent drift creates volcanic seepage from the lake’s bottom and enriches the surrounding soils. Coffees from this region are often jammier and heavier than in the rest of the country. Coffee from Cyiya’s farmers in particular are honey-sweet and tend to be delicately floral, with lychee, citrus, and sweet tobacco flavors.
Tasting Notes:
A very fresh and tasty African. Enjoyable at any roast level; medium to dark roast was our favorite. Medium roast points provide a smooth cup on the nutty/chocolaty side, sweet tea flavors and a hint of citric. A little herbal spice lingers in the aftertaste but very mild comparatively to most Africans. Darker roasts add complimenting roasty notes, a sweet burnt sugar and chocolaty cup that is jazzed up with a little spice, lower acidity and a fuller body. One can take it lighter if you want to boost the fruitier citric & floral tones but it can be a pretty sharp cup right at first crack.
Roasting Notes:
This coffee roasts well from light to dark. Push lighter if you want more fruity acidity; darker if you want thicker jazzy chocolate notes. Medium to low chaff, even roasting, can darken up a bit quickly in the roaster so make sure you see the expansion in size if shooting for a lighter roast point.
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