Rwanda Cyesha Microlot ESPRESSO Roast

__________________________

rich chocolate

red berry

plum caramel

dried stonefruit

__________________________

Nyamasheke District, Western Province
Varietal: Red Bourbon
Processing: Natural Process
Altitude: 1550 - 1800 MASL

__________________________

Cyesha Washing Station sits in the Nyamasheke District on the shores of Lake Kivu, in Rwanda's Western Province — one of the country's most celebrated coffee-growing regions. Operated by Muraho, founded by brothers Karthick and Gaudam Anbalagan, Cyesha has rapidly built a reputation for exceptional micro-lots 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 to ensure consistent moisture loss and a clean, complex cup.

The Cyesha natural is a serious espresso — rich dark chocolate and plum caramel form a luxurious, heavy base, while bursts of red berry keep things bright and lively. Dried stonefruit trails off on a long, sweet finish. Stunning as a straight shot, and equally impressive with milk.