Origin type: Mill
Variety: Red Bourbon
Processing: Fully washed
Cup: Dense and flavour intense, cranberries, black berries, milk chocolate and driet fruits. Lavenderlike florals. Rhubarb jam and cookies. Spicy and complex profile.
Origin: Cyato Washing Station
Communal Smallholder Farmers
Leo Fidele is the owner of Cyato washing station, which is in the Western district of Nyamasheke at 1930 masl.
Leo, before starting his own washing station gained extensive experience across the coffee industry in Rwanda. He initially learned about coffee through working in buying and selling low qualities of coffee, and then later through managing a washing station.
In 2016 he built Cyato, his own washing station, which he has operated successfully. Processing 240 tons of cherry to a good standard of quality.
Picking and selection
The season for Rwanda can run from March through to August, but for the most part we are finding our selections coming from May to July picking of cherry. This can always shift a little depending on the weather and the altitude the coffee is being grown at.
Farms are generally very small, families that are having some land with coffee trees and who take care of the plants and pick the cherries themselves. Usually they will also have some subsistence farming, there are occasionally farmers with more land.
There are a number of smallholder farmers in the surrounding communities around Cyato that deliver their cherry to the washing station for processing.
Competition for cherry can be pretty tough, farmers can deliver to whichever washing station they want. Maintaining a good supply of cherry is dependent on the relationships with farmers and being able to offer competitive pricing, his roots and history in this community helps strengthen these relationships.
They have very strict routines for cherry reception and sorting, cherry delivered by farmers must be sorted by the farmers themselves, if this is not done sufficiently there are staff who will do further sorting. The cherry are placed in a tank prior to pulping where floaters are removed, all of the cherry sorted out that is unripe’s or over ripe’s will be processed separately as lower grade coffee.
Fermentation, washing and drying
The climate through most of the season in Rwanda is relatively cool, which assists in controlling the fermentation process. A Penagos 800 eco-pulper is used here to remove the skin, pulp and 70% of the mucilage. After this the parchment is dried on raised beds.
The parchment is dried on African drying beds for between 10-14 days, the parchment is covered by shade net during midday intense sun, during any rain and at night.