Rwanda Cyato comes from the western part of Rwanda, from the Nyamasheke area, more precisely the Cyato sector. The coffee is processed at Cyato Coffee Washing Station, located near Nyungwe Forest and influenced by the cooler, humid microclimate of Lake Kivu. This combination of high elevation, rich black humus and sandy soil, and a cool climate creates excellent conditions for producing high-quality coffee.

Since 2019, Cyato Coffee Washing Station has been owned and operated by Tropic Coffee Company. The coffee cherries are produced by smallholder farmers connected to the Abadatezuka farmer cooperative. The cooperative has 256 members, around half of whom are women. These farmers cultivate more than 110 hectares of coffee plantations around Nyungwe Forest.

A defining feature of Cyato is its strong connection to the natural environment. Farmers are organised into groups and trained in improved agricultural practices that help preserve pollinators, biodiversity and long-term coffee quality. The cooler drying conditions are one of the key quality factors, allowing slower and more even drying while contributing to stronger flavour, pleasant aroma and better bean longevity.

VARIETAL, PROCESS

Rwanda Cyato is a Bourbon variety, one of the most recognised and valued varieties in Rwanda. In this environment, Bourbon often develops a sweet, juicy and richly fruit-driven profile, which becomes deeper, riper and softer through natural processing.

This lot is naturally processed. After harvesting, ripe coffee cherries are sorted and dried whole, with the skin and fruit still intact, on raised African drying tables. In the cooler climate of Cyato, drying progresses more slowly, helping preserve aromatic complexity and enhance natural sweetness. This process develops more pronounced fruit notes, a fuller body and a rounded, sweet finish in the cup.