DE MELLO - Rwanda Cyiya

Tasting notes: Lime Candy, Green Apple, White Flower 

Rwanda Cyiya is produced in Nyamasheke District in Rwanda’s Western Province, where volcanic soils, high elevations of 1,650–1,900 metres, and the mist-covered hills around Lake Kivu create excellent conditions for Red Bourbon. The coffee represents the work of 480 smallholder farmers who hand-sort their harvests before delivery, establishing a careful first stage of quality control at the farm level.

At Cyiya Washing Station, the cherries are pulped within eight hours of harvest, dry-fermented for 15–18 hours, sorted twice by density, soaked for up to 20 hours, and then dried on raised beds for 12–14 days. This deliberate washed process develops the lot’s clean structure, crisp sweetness, and refined floral character while preserving the clarity expected from high-quality Rwandan Bourbon.

Quantity:	227g	Origin:	Rwanda
Region:	Nyamasheke, Western Province	Farm:	Cyiya
Process:	Washed	Variety:	Red Bourbon
Altitude:	1,650–1,900m	Roast level:	Medium
Brew method:	Filter & Espresso	Roast date:	September 1, 2026