Rwanda Nyamasheke Cyato Lot 327

Brown rice syrup and molasses sweetness, slippery elm and simple black tea, lively acidity, pungent baking spices, big body, and layers of chocolate when roasted dark. City+ to Full City. Good for espresso.

 

 

Out of stock
88.5
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Nyamasheke, Western Province
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date December 2018 Arrival
Lot size 20
Bag size 60 KG
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade A1
Appearance .2 d/300gr, 16-18 Screen
Roast Recommendations City+ to Full City
Type Farm Gate
Recommended for Espresso Yes

Tucked away in the Nyamasheke region of Rwanda's Western Province is the Cyato washing station site. This is one of two washing stations managed by the Fidele family, the first of the two producing naturals and started by the father, and Cyato managed mainly by son Leo. Cyato is set up with a Penagos 800, and they are producing mainly fully washed coffee. The station is much farther than some of the others we buy from in Nyamasheke, and on the edge of the Forest of Nyungwe. Cyato sits at roughly 1850 meters above sea level, and the local coffee farmers have coffee planted well above 1900 meters, growing older Bourbon cultivars. Coffee is wet processed, hand picked, and dried at Cyato proper, but then moved to a house nearby where they store the dry parchment to rest before preparing for exportation. A newer venture for the Fidele's, they hope to reinvest in their wet mill for the upcoming season in order increase the mill capacity and produce a higher volume of exportable specialty in return. This is the second of two lots we bought, both offering incredibly complex and clean cups from light to dark. Cyato produces a bit more chaff that other washed coffees when roasting, making it a little more difficult to judge roast color, especially when shooting for City roasts. It does make audible snaps at the lead of 1st Crack though, and a good idea to pay close attention to the audible roast markers. I also like to winnow the remaining chaff off after roasting, as the fan in my roaster doesn't clean my roast batches completely, and chaff in the cup can add a bittering edge when brewed.

Cyato smelled delicious across the range of roasts we performed. Impressive sweet smells come through at City+, a strong rice syrup scent with a perfumed wild flower accent. The wet aroma has a heftier fruited side, and wafts of baked apple and lemon are intense. Once the cup cools enough to drink, a lovely citrus-like brightness is apparent from the get go, which is complementary to lemon and raisin fruited accents that come into play as the temp dips further. Pervasive unrefined sweetness stays with you from start to finish, and comes off like brown rice syrup and molasses. Tea-like flavors are noted such as slippery elm and simple black tea, and pungent baking spices mark the finish. Big body is apparent in our City+ and Full City roasts, the latter yielding layers of chocolate; baking cocoa, semi-sweet chips, cacao nibs and more. Fantastic espresso shots on its own showing a bittersweet base that is highlighted by a lemony citrus twist. I played around with the last lot of Cyato blending 50/50 with one of our Brazil dry process coffees for a 2-bean espresso blend, and had excellent results, muting some of the citrus vibrance, adding a layer of bittering cocoa roast tone, and boosting viscosity.