PROCESSING
Cherries are handpicked by smallholder farmers and delivered the same day to Cyato washing station. After depulping, the coffee is fermented in open-air tanks for 12–18 hours.
A key step in Rwandan washed processing is the post-fermentation soaking stage: the coffee is held in clean water for up to 24 hours before final washing. This extended washing helps develop clarity and enhances the coffee’s crisp, structured acidity.
The coffee is then dried slowly on raised African beds, allowing for even moisture reduction and preserving its clean, fruit-forward profile.
HISTORY
The Abadatezuka Cooperative brings together smallholder farmers from the hills surrounding Lake Kivu in Rwanda’s Western Province. Coffee is grown at high elevations up to 2,200 meters in fertile soils composed of sand and rich humus, creating ideal conditions for quality-focused production.
The nearby Nyungwe forest plays a unique role in the ecosystem, with native honeybees contributing to pollination and, indirectly, to the coffee’s distinct cup profile. Combined with a cool, lake-influenced climate and organic farming practices, this results in coffees with clarity and vibrant character.
Rwanda’s coffee sector has transformed significantly over the past two decades, shifting from commodity production toward specialty microlots like this one. Today, coffees from washing stations like Cyato represent the country’s focus on quality, traceability, and producer-driven value.
