Cyesha Microlot

Rwanda Cyesha is a natural-process microlot from the Cyesha Washing Station in the Nyamasheke District of Rwanda's Western Province — one of the country's most celebrated coffee-growing regions, perched on the shores of Lake Kivu. Operated by Muraho, founded by brothers Karthick and Gaudam Anbalagan, Cyesha has built a rapid reputation for exceptional microlots since opening in 2022. Local Red Bourbon producers deliver hand-picked cherry to the station, where it is sorted, floated for density, and laid in thin layers on traditional African raised beds. Each lot is dried for an average of 43 days, turned every 30 minutes, and closely monitored throughout.

Red Bourbon is Rwanda's most prized varietal — expressive, fruit-forward, and uniquely suited to the high-altitude volcanic soils of the Western Province. At 1,550–1,800 MASL, Cyesha's elevation pushes both quality and complexity.

In the cup: rich chocolate, red berry, plum caramel, and dried stonefruit. As espresso it's luxurious and layered — deep chocolate and plum caramel with bursts of bright red berry. Through filter it opens up beautifully, with aromatic red berry leading, giving way to chocolate and a long, elegant stonefruit finish.

- Region: Nyamasheke District, Western Province, Rwanda

- Station: Cyesha Washing Station (Muraho)

- Varietal: Red Bourbon

- Process: Natural Process

- Altitude: 1,550–1,800 MASL

- Espresso — luxurious rich chocolate and plum caramel with bright red berry. Stunning as a straight shot or with milk.

- Filter — bright red berry aromatics, rich chocolate, plum caramel, and a long, elegant stonefruit finish.

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