Citrus brightness ties simple syrup sweetness together with top notes of spiced Darjeeling and slippery elm teas, soft berry hints, dark grape and more. Orange/chocolate flavors with deeper roasting. City to Full City. Good for espresso.
|Drying Method||Raised Bed Sun-dried|
|Bag size||60 KG|
|Appearance||.4 d/300gr, 15-17 Screen|
|Roast Recommendations||City to Full City; I imagine sweetness will still come through at Full City+, however, so much of what's unique about Cyato will be lost to roast tone|
|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.
Lot 5883 isn't too far off from the first lot we listed. There are delicate perfumed qualities at City roast, easily traded for juicier fruit and robust cocoa tones when taken beyond City+. Cyato smelled delicious across the range of roasts we performed. Light roasting brings about smells of floral sugar cane juice, a soft mango note, and you start to get a sense of the flavor notes that will invariably accent the cup. In the wet aroma I get an underlying caramel/nougat sweetness, that has a creaminess to it that reminds me of torrone candy (minus the almond). Once the cup cools enough to drink it, a lovely citrus-like brightness is apparent from the get go, like Mandarin orange, which is complementary to the citrus accents that come into play as the temp dips further. Pervasive yet simple raw sugar sweetness stays with you from start to finish, and with the clarity of simple syrup. Tea notes come through, like spiced Darjeeling and slippery elm teas, and soft berry hints accent the finish. A dark grape note develops in City+ roasts, coming off like grape juice spiced with whole clove and all spice berry, and and orange/chocolate flavor graces the finish. The citrus acidity rings though at this slightly darker shade, and both City and City+ finish clean, a brisk tea-like quality and baking spiced accents come to a point. Full City roasts make fantastic espresso shots (and brew well too), a lemony twist at the lead gives way to heaps of bittersweet chocolate that resonate in a finish that's marked by subtle dark fruit flavors. I blended 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.