RWANDA Cyato

Description

Terroir: Nyamasheke The Cyato station is situated at an altitude of approximately 1,850 metres in the Nyamasheke district, in the Cyato sector in western Rwanda. Local farmers own coffee plantations around the Nyungwe Forest, which, thanks to its rich, black, humus-rich and sandy soil, is highly suitable for coffee cultivation. The region also includes Lake Kivu, which brings a cool and humid climate to the higher altitudes. Drying the coffee in these cool conditions is one of the key factors in producing high-quality coffee – it contributes to a distinctive flavour, a pleasant aroma and a longer shelf life. Farm: Since 2019, the Cyato station has been owned and operated by the Tropic Coffee Company. The coffee cherries come from the Abadatezuka farmers’ cooperative, whose 256 members (50 per cent of whom are women) grow coffee across more than 110 hectares. The farmers are well organised and receive regular training in improved cultivation practices, which help to protect pollinators and enhance both the quality and yield of the coffee. Variety: Bourbon Processing: anaerobic natural process