Cyato Microlot · Espresso

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black forest cake

Pedro Ximenez sherry

stewed prune toffee

mascerated strawberry

Nyamsheke, Western Province, Lake Kivu

Varietal: Red Bourbon

Processing: Natural Process

Altitude: 2200+ MASL

The Cyato is a classic Rwandan bourbon varietal that is processed at a washing station in the district of Nyamsheke, west of Rwanda, at an altitude of 1930 masl. The Cyato also borders on Lake Kivu, the largest lake in Rwanda, which provides a cool & wet climate at a high elevation. During harvest, the cherries are handpicked, cleaned and dried on traditional African raised beds, but by drying in the cooler forest environment, the coffee is allowed to develop a stronger, more intense flavour with greater longevity.

Super intense flavours start with toffee, stewed prune & Pedro Ximenez sherry. Black cherry & cocoa give the impression of a luscious black forest cake, before finishing with a slightly lighter mascerated strawberry acidity. Absolutely amazing coffee, delicious either as black or with milk.