Light - Roasted a minute past first crack at a fairly aggressive speed to preserve acidity without sacrificing sweetness
Blackcurrant, treacle, cranberry and rhubarb up front, with a big syrupy body and cacao notes on the finish
Rwanda is blessed with ideal coffee growing conditions that include high altitude, regular rainfall, volcanic soils with good organic structure and an abundance of Bourbon. The vast majority of Rwandan coffee is produced by smallholders of which there are thought to be around half a million with parcels of land often not much larger than just one hectare per
family. Coffee is grown in most parts of the country, with particularly large concentrations along Lake Kivu and in the southern province. Rwandan smallholders organise themselves into cooperatives and share the services of centralised wet-mills – or washing stations as they are
known locally. Flowering takes place between September and October and the harvest runs from March to July, with shipments starting in August through December.
Cyato is situated in the Western district of Nyamasheke at 1930 masl. Leo Fidele, who owns Cyato, has extensive experience in coffee, having previously worked as a washing station manager, after spending time trading commercial coffees. Utilising his considerable coffee knowledge he built Cyato washing station, which is fully equipped with a Penagos 800 pulper.
Last season, Cyato produced 240 tons of cherries, the quality of which was outstanding. Leo also hopes to raise the capacity of the station in the longer term.
Espresso (18g VST)
in 24 to 27 seconds
40g in, 700g Hot water (95-97 degrees)
100g bloom for 30 seconds, light agitation to ensure saturation.
200g spiral pours every 30 seconds up to the 700g total
All water out in 4- 4:45 minutes