Background Story

Tropic Coffee Company Ltd is a family-owned business founded in 2015, with a focus on supporting farmers. The company values transparency towards partners, clients, and farmers. With farmers in mind and distance required to travel, they have built several coffee washing stations across the country for better access to and from it. What sets this company apart, is they operate in three different regions of Rwanda, ranging at different altitudes, climate, soil, and rainfall. As such, the organoleptic composition of their coffee profile has an interesting variation. They process coffees using fully washed, natural, honey and special experimental lot using natural anaerobic fermentation.

Cyatocoffeeis100%redbourboncoffeeownedandprocessedbyTropicCoffeeCompany. Thewashingstationislocated approximately 1930masl in the district of Nyamasheke, in the Cyato sector, in the west of Rwanda. The farming groups supplying coffee to the Cyato washing station is located at 2200masl. The Cyato washing statoin has been in operation since 2017 and has the capacity to process more than 300 metric tonnes of coffee cherries per season. Due to its cool weather, the harvest season is prolonged up to July.

Drying coffee in a cool climate is one of the crucial factors for high quality coffee production. It gives coffee beans a strong coffee flavour, pleasant aroma, as well as increasing the longevity of the bean. Cyato have well-organised farmer groups who cultivate the plantation around the forest with programs that educate farmers on how to enhance coffee production by preservation of pollinators. Farmers do not use any synthetic fertiliser or pesticide to preserve the lives of all the insects that act as coffee pollinators, especially bees and other creatures that contribute to the quality of the coffee.

Tropic Coffee considers bees and other pollinators as essential players in food production. For a long time, the bees' role in coffee production have never been considered, until recently. The native honeybee existing in Nyungwe forest where Cyato coffee is grown creates a unique profile for this coffee. During pollination bees leave vital microorganisms, giving the coffee a more uniform size and yields better flavours. Furthermore, research revealed that bee pollination can increase the yield by 36-50%.

Farmers in the Cyato sector own coffee plantations around the Nyungwe forest, which is favourable for coffee not only because of the abundant presence of bees, but also the rich black humus and sandy soil. The region is also host to Lake Kivu, which provides a cool and wet climate at high elevation. All these factors combined result in a unique coffee.

 

Roaster's Thoughts

This natural processed red bourbon from Cyato washing station has a very juicy and creamy mouthfeel. Also, its red fruit notes such as raspberry and red plum are just delicious. 

 

How this coffee is roasted

This coffee is light roasted but well developed to enhance its fruitiness. 

 

Basic Information

  • Origin: Rwanda
  • Region: Nvamasheke district
  • Farm: Cyato
  • Altitude: 1,900-2,200
  • Variety: Red bourbon
  • Process: Natural
  • Best Ageing Window: 16-23 days
  • Best as: Espresso, Pourover Filter

 

How to brew this coffee

  • Espresso: 20g dose, 42g beverage yield, 24s extraction time
  • Flavour Profile: Raspberry, orange, juicy, cacao
  • Milk: 23g dose, 44g beverage yield, 27s extraction time, 150g milk
  • Flavour Profile: Plum, cacao, buttery
  • Pourover Filter: 15g dose, 45g water + 30s blooming, 2m 00s extraction time, total 225g water
  • Brewing Method: Chanho-Tornado (Click here to see details of the brewing method)
  • Flavour Profile: Raspberry, red plum, blood orange, cacao

 

Flavour Spectrum

rwanda-cyato-n-flavour-chart.jpeg

 

 

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