Cyato Red Bourbon Natural

The Cyato Washing Station sits in the Nyamasheke district of western Rwanda, on the shores of Lake Kivu — the largest lake in Rwanda. The lake moderates the local climate, creating a cool, humid environment at altitude that slows the drying process and allows naturally processed coffees to develop exceptional depth and intensity. Cherries are handpicked, cleaned, and dried on traditional African raised beds in this cooler forest microclimate — a deliberate choice that produces stronger, more complex flavour with remarkable longevity.

The Red Bourbon varietal, grown at 2,200+ MASL, is one of Rwanda's most celebrated cultivars — and this natural process lot shows exactly why. The cup is arrestingly complex: toffee, stewed prune, and Pedro Ximenez sherry give way to black cherry and cocoa in a luscious black forest cake profile, before finishing with a bright, lifted macerated strawberry acidity. Extraordinary as a black coffee or in milk.

- Station: Cyato Washing Station, Nyamasheke, Western Province

- Varietal: Red Bourbon

- Process: Natural

- Altitude: 2,200+ MASL (growing) / 1,930 MASL (station)

- Espresso — rich and indulgent with toffee, sherry, and black forest cake depth. Stunning as a black shot or paired with milk.

- Filter — complex and layered with macerated strawberry brightness cutting through the deep fruit and cocoa body.

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