The Irish roastery Carrow introduces Rwanda Cyato, offering distinctly fruity beans for espresso that will particularly delight those who enjoy sweeter and slightly unconventional “funky” profiles. The flavor profile blends red grapes, stewed peaches, and dark chocolate, complemented by a lively fruity sweetness and a subtle acidity reminiscent of wine. The result is a playful and distinctive cup that has plenty of character while remaining well-balanced.
Cyato comes from the Nyamasheke district in the Western Province, near Lake Kivu. Coffee trees grow here at an elevation of approximately 1,850 to 2,200 meters above sea level, and production is handled by smallholder farmers affiliated with the Abadatezuka cooperative, who transport their harvested cherries to the Cyato processing station. The growth of the coffee trees is influenced by the fertile soils and cooler climate around Lake Kivu. Furthermore, the farmers cultivate their crops without synthetic fertilizers or pesticides, thereby supporting natural biodiversity—in which bees also play a vital role in pollinating the coffee trees. In fact, this is one of the reasons why Carrow Roastery has been partnering with the Cyato processing station for several years now.
This coffee is made from the Bourbon variety, one of the traditional coffee varieties grown in Rwanda. It is known primarily for its sweetness, mild acidity, and overall balance. After harvest, the coffee undergoes dry processing. Farmers hand-pick the ripe red cherries and transport them to the Cyato processing station, where they are first sorted and then dried whole on elevated African drying beds. During drying, the cherries are regularly turned and moved to ensure even drying and controlled processing. It is precisely during natural processing that the bean remains inside the whole cherry during drying, which has a significant impact on the sweetness and fruity character of the coffee beans.
- Producer: smallholder farmers, Abadatezuka Cooperative
- Processing station: Cyato