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Cyesha - Rwanda
€15.90
Incl. VAT plus international shipping rates (free shipping available)
For approx. international shipping times see our shipping overview
Roast degree
- Filter Coffee: Our lightest roast. Maximum complexity, no roasted aromas. Ideal for all filter preparations.
- Light Espresso: Focus is on complexity & aroma. Lively acidity, little roasted aromas. Ideal for all espresso preparations.
- Dark Espresso: Focus is on balance & body. Low acidity, classic roast. Ideal for all espresso preparations.
Grind size
We are happy to ship our Specialty Coffee as whole beans. If you need the coffee ground, please select the appropriate grind (filter, Aeropress, French Press, portafilter, stovetop pot). If your desired grind is not displayed, please write us a comment.
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- Flavor: Lemon tea, green grape (Filter)
- Process: Washed
- Variety: Red Bourbon
- Origin: Nyamasheke District, Western Province, Rwanda
- Importer: Rehm & Co.
Harvest: 02/24-06/24
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This coffee from the Nyamasheke region near Lake Kivu delights with its clear, elegant flavor profile. The carefully washed processing highlights notes of lemon tea and green grape, perfectly balanced by a fine acidity. We exclusively roast this coffee as filter coffee, where we believe it performs best.
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The Cyesha Coffee Washing Station, operated by the Muraho Trading Company, is located at altitudes of up to 1800 meters in Nyamasheke, Rwanda. Volcanic soils, a cool microclimate, and proximity to Lake Kivu create ideal conditions for coffees with intense sweetness and complex acidity. Cyesha is committed to the highest processing standards: only fully ripe cherries are selected and subjected to a meticulous process of fermentation, washing, and slow drying. This dedication to quality and precision results in a unique cup profile – a coffee that combines elegance and depth.
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Coffee on a mission
Sustainability
All our coffees are traceable back to the farm. We work exclusively with importers who share our values. Only ecologically, economically and socially sustainable coffee enters our roaster.
Seasonality
We always buy our coffee seasonally. Our range changes several times a month to always roast the freshest beans. We want each coffee to highlight the specificity of its terroir.
Craft
Roasting is a craft and that's how we practice it. Our roasting team around the German Roastmaster of 2018, Kilian Seger, invests a lot of time in profile development and quality control.
OUR ROAST STYLES
