August 2024 - You'll Never Know Unless You Try

August 2024’s Coffee Origin
Rwanda Cyesha Washing Station

RWANDA CYESHA WAHING STATION
Region: Karongi District, Western Province
Varietals: Bourbon
Growing Elevation: 5000-5900+ feet
Process: Fully Washed, Patio Dried
Flavour Profile and Notes: GO CUP YOURSELF and find out!

This Month's Coffee Selection
This Rwandan coffee came highly recommended when we were looking for a new coffee to try. Partly because it was a clean and clear representation of what we expect from a Rwandan origin and partly for the quality and experimentation its producer is known for.  The Muraho Trading Company acquired Cyesha Washing Station in 2021 and have been driven to showcase the potential of Rwandan coffee.  Muraho  is known for experimenting with processing methods and back in 2016 were the first in Rwanda with the authority to produce Natural and Honey coffees. We look forward to Cupping this washed coffee and then working our way through their other experiments.

Coffees from Cyesha (Karongi District, Western Province) are grown at 5000+ feet above sea level in volcanic soil.  As discussed in previous months, this high altitude creates an environment ideal for growing superb coffee cherries. The temperature remains relatively consistent, the rainfall/moisture is ideal and the atmosphere is conducive for slow growing fruit such as coffee cherries. To add to these features, the Cyesha Washing Station is near Lake Kivu. If you live near a lake, you'll understand that it is frequently windy, which can be a nuisance if you are trying to read a newspaper but is a huge advantage if you are trying to dry coffee beans.

Cyesha utilises multiple sorting and quality checks as it processes its coffees. First, all cherries are visually inspected for ripeness. Then the cherries are spread on sorting tables floated to again ensure ripeness and eliminate lower quality cherries or foreign matter. The cherries that pass these quality standards are pulped and dry fermented for 12 hours before being washed, soaked, and resorted for grading. The remaining cherries are finally moved to tables and spread out to dry in the sun and the breeze from Lake Kivu.

So has the experimenting, sorting and screening translated into improved flavour presentation in this origin? Why don't you Go Cup Yourself and find out!

Roaster’s Notes:
This month's coffee was roasted to a light-medium development. This was done partially for the flavour profile and partially so you can see the appearance that we often find in Rwandan (and sometimes in Ethiopian) coffees. If you look at the bean you will notice a rich brown colour with a lighter brown almost yellow seam down the middle.  There is probably a scientific reason for this appearance, but for now just notice it and enjoy it for the beautiful coffee it is. 

Rwandan coffees are known for being more delicate in flavour than their Kenyan neighbors (which we cupped recently and will be cupping again shortly).  They are loved by our regular customers, making me wonder why we don't stock them more frequently.  While I ponder our future Rwanda offerings, you should start cupping this month's coffee. While cupping look for hints of Peach followed by …wait a minute, if you want cupping notes Go Cup Yourself!

Once you have finished Cupping, click on the “EXPERT TASTED” tab for our tasting notes. Can’t wait to compare notes.

As always, we'd love to hear from you. Better yet, tell the world what you think. If you've been enjoying the Go Cup Yourself experience, please take a moment to review us on Facebook, Google, Yelp, Reddit, a bathroom stall door or anywhere you get your reviews.