Rwanda Cyesha Natural

This natural process coffee comes to us from the volcanic highlands of Nyamasheke, near lake Kivu in Rwanda. The careful quality control of the Cyesha washing station insures only the top notch beans are selected. A long and labor intensive drying process creates a cup that is sweet and fruity with a light body and Sauvignon blanc acidity. Tasting Notes Papaya Lime Tamarind Golden Raisin

Sourced from the Nyamasheke region of Rwanda, the Rwanda Cyesha Natural is a standout offering from the Red Rooster Coffee Roaster. This lot is processed at the Cyesha washing station, where the natural method is employed to influence the final cup profile. Generally, natural-processed coffees are known for their heavier body and pronounced fruit-forward characteristics, as the coffee cherry remains intact while drying. You can learn more about how these techniques impact the final cup in our processing methods explainer.

The resulting profile for this specific coffee features notes of papaya, lime, tamarind, and golden raisin. These distinct flavors highlight the vibrant acidity and sweetness often associated with high-quality Rwandan beans. To better understand how these specific descriptors fit into the broader spectrum of coffee tasting, we recommend referencing our flavor wheel. This selection offers a unique opportunity to experience the intersection of regional terroir and careful post-harvest handling.