CYIYA #769 | RWANDA

Origin and Location

This coffee is grown in the Western Province of Rwanda, specifically in the Nyamasheke District, KIRIMBI Sector, and processed at the CYIYA CWS (Washing Station). The coffee is produced by 480 small-holding farmers, grown at an altitude of 1715 m above sea level, with a catchment area between 1650 and 1900 m. The soil is volcanic, which is excellent for coffee because it is rich in minerals and nutrients and has a porous structure that provides ideal drainage, leading to healthier plants and more complex flavors.

Processing and Harvesting

The harvest period for the coffee is from March to July every year. The coffee is processed at a wet mill that has a Mackinon disc pulper with 4 discs. The mill has 5 big fermentation tanks and 60 drying tables. The coffee is hand-sorted and floated before being pulped within 8 hours of being harvested. The parchment then undergoes dry fermentation for 15-18 hours. After fermentation, the remaining mucilage is washed off, followed by a soaking period of 15-20 hours. The coffee is dried on raised beds using a natural sun-drying method, which takes 12-14 days.

Quality and Sorting

To ensure quality, the coffee undergoes multiple sorting stages. Farmers first separate defective cherries at home before being paid. At the washing station, the cherries are "floated" in a tank where defective cherries will float to the top. After fermentation, the coffee is sent through water shoots to separate heavier beans from lighter ones. Finally, during the pre-drying stage under shade, any remaining defects are removed.