Juicy and elegant notes of nectarine, pomegranate and black tea are complemented by a delicate jasmine aroma. 

Producer: Small-holder producers, Cyiya Central Washing Station

Region: Cyiya Village, Nyamasheke District, Western Provence, Rwanda

Elevation: 1,700 - 1,900 meters above sea level

Varietal: Red Bourbon

Harvest: Summer 2025

Process: Fully Washed

Sourcing Partner: Falcon Coffee

Agrton Gourmet Color: 102 (light)

Roasters Cupping Score: 86.75

Coffee Story

Grown in the Kirimbi sector of Rwanda’s Nyamasheke District, this washed lot was produced by 480 smallholding producers delivering cherry to the Cyiya washing station in the country’s Western Province. Coffee here is cultivated at an average altitude of 1,800 meters above sea level in mineral-rich, volcanic soils that provide both strong drainage and steady nutrient availability, contributing to the density and clarity found in the cup. Harvest runs from March through July, with cherry delivered daily to the station and processed within hours of picking to preserve freshness and structure.

At Cyiya, the coffee undergoes an intensive series of sorting and washing stages designed to emphasize transparency and consistency. Producers first remove underripe and defective cherry before delivery, followed by flotation sorting at intake. After pulping, the coffee ferments dry for 15 to 18 hours before being fully washed and soaked for an additional 15 to 20 hours. The parchment is then dried on raised beds for roughly two weeks, with further density separation and hand-sorting taking place throughout the drying process.

The resulting coffee is clean, juicy and complex with notes of nectarine, pomegranate and black tea and a delicate jasmine aroma.