Cyesha, Anoxic Natural

Clementine, cranberry & tropical fruit compote.

---

Flourishing amidst volcanic soil and soaring altitudes, Cyesha is a hidden gem of the Rwandan coffee scene. Nestled by the awe-inspiring African Great Lake, Lake Kivu, Cyesha embodies meticulousness and devotion to crafting unparalleled specialty coffee. Despite being one of the newest members of the Muraho Trading Co. family, Cyesha's impact spans wide, sourcing from 470 local producers and processing 300 metric tonnes annually. This coffee ferments in an anoxic (zero-oxygen) environment, achieved by placing a ‘pillow’ of water over the ripe cherries for 48 hours. This unique geographic setting, nestled amid windswept hills, creates an ideal environment for the meticulous processing and drying of naturally processed lots, ensuring a taste as exquisite as the landscape it originates from.

--- Suggested Recipe ~~~ In: 22g Out: 44g Time: 28sec Temp: 94°C

Produced by Muraho Trading Co. in the Lake Kivu region of Rwanda, the Cyesha Anoxic Natural represents a meticulous approach to coffee cultivation. This lot is processed using the natural method, a technique where the coffee cherry remains intact during drying, often resulting in a distinct sweetness and complex acidity. While natural-processed coffees often exhibit heavier fruit profiles, this specific offering from Five Senses highlights vibrant notes of clementine, cranberry, and tropical fruit compote.

The use of anoxic processing—a method involving the exclusion of oxygen during fermentation—can significantly influence the final cup profile, often enhancing clarity and fruit-forward characteristics. To better understand how these specific techniques impact the bean, you can explore our processing methods explainer. As you experience the layered acidity and sweetness of this Rwandan coffee, we encourage you to reference the flavor wheel to help identify and articulate the nuanced tropical fruit and citrus qualities present in your brew.