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Rwanda Cyesha Natural - Top 20 Coffees of the year! Limited release bourbon varietal - 94 points!
Rwanda Cyesha Natural - Top 20 Coffees of the year! Limited release bourbon varietal - 94 points!
Rwanda Cyesha Natural - Top 20 Coffees of the year! Limited release bourbon varietal - 94 points!
Rwanda Cyesha Natural - Top 20 Coffees of the year! Limited release bourbon varietal - 94 points!
Rwanda Cyesha Natural - Top 20 Coffees of the year! Limited release bourbon varietal - 94 points!
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Rwanda Cyesha Natural - Top 20 Coffees of the year! Limited release bourbon varietal - 94 points!

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LIGHTER/MEDIUM ROAST |   Dark Chocolate I Almond Butter I Red grape I Pineapple

Just awarded Top 30 Coffees of the Year coming in at #20! This special bourbon varietal coffee has wonderful  notes of dark chocolate, almond butter, red grape, & pineapple in a very lush, creamy body. There’s lots going on in this sweet-tart, juicy, complex cup. This is a winner and won't last long - just rated 94 points by Coffee Review!

Elevation: 1550 to 1800 meters

Varietal: Bourbon

Milling Process: Natural

Drying Process: Patio Drying

This lot comes to us from Muraho Trading Company’s Cyesha Coffee Washing Station in Nyamasheke, Rwanda. Muraho was founded by two brothers, Karthick & Gaudam Anbalagan, who are driven to showcase to the world what Rwanda specialty coffee is all about. Cyesha is their newest washing station, acquired in December 2021.

Coffee from Cyesha is extra special because of the volcanic soil and high altitude, up to 1800 meters above sea level, of the farm. The washing station is also near one of the majestic African Great Lakes, Lake Kivu. The wind flow from the lake through the surrounding hills is ideal for drying coffees.

Cyesha upholds the highest of standards to achieve the best quality specialty coffee possible. Only red ripe cherries are received at the station. The cherries are all checked upon arrival, then resorted on sorting tables and then passed through an intensive floating quality process. After the floating process the cherries are then taken and laid in a thin layer on the African drying beds. The cherries are turned every 30 minutes at this time, extensive handpicking and controlled temperature drying is also continued. The average drying time for this lot took 43 days!

Muraho Trading Company takes pride in testing and experimenting with different processing methods. They are proud to be the first company in Rwanda to be given authority from the governing board to produce Natural and Honey coffees back in 2016.