An upfront acidity with layered sweetness reminds us of cooked rhubarb, with a dense sticky body like prunes, finishing with notes of red lace sweets.
The wet processing method is the primary way mainly used to process coffee in the Cyato washing station. In this method, the fruit skin is removed mechanically with a machine called a depulper. After depulping, the beans are put in a water tank where the fermentation process will take place to remove the remainder of the fruit skin for 12 to 18 hours. When the fermentation is completed, the coffee beans are washed with water to remove any remaining outer layers and then it is ready to be dried. Drying is on raised African beds, and to ensure even drying, the beans are turned regularly every hour in the sun.
- Farm/Mill: Cyato Washing Station
- Region: Nyamasheke District
- Variety: Red Bourbon
- Process: Washed
- Altitude: 1850 masl
- Harvest Date: March/April 2022
- ESPRESSO RECIPE
- Dose: 17g
Time: 29-33 secs
- Suggested method: V60
Water: 250g/ 96°C
Time: 3 - 4 mins
We omniroast our beans to suit any brew method. To find the method that suits your kit, check out our Brew Guides.
For a long time, bees’ effect on coffee production had never been noticed or considered, until recently. The native honeybee existing in Nyungwe forest where Cyato coffee is grown has created a unique profile for this coffee, as during pollination bees leave vital microorganisms, giving the coffee a more uniform size and better flavours. Furthermore, research revealed that bee pollination can increase the yield between 36-50%.