Rwanda has earned its place among the world's great coffee origins — and our Rwanda Cyato Washed Microlot is a compelling example of why. Delicate, floral, and deeply expressive, it's a coffee that rewards patience and a careful brew.
The Origin: Cyato Washing Station, Western Rwanda
Rwanda sits in the heart of East Africa's Great Rift Valley, a region of extraordinary biodiversity and volcanic soils that have made it one of the continent's most exciting coffee-producing nations. The Cyato washing station is located in the Nyamasheke District of Western Province, close to Lake Kivu — at elevations between 1,700 and 2,000 metres above sea level.
The proximity to Lake Kivu creates a unique microclimate: the lake moderates temperatures, reducing the risk of frost and extending the cherry maturation period. Slower maturation means more time for sugars to develop in the fruit — and more complexity in the cup.
The Farmers
Like much of Rwanda's specialty coffee sector, Cyato works with a network of smallholder farmers — families who have cultivated coffee for generations on small plots of land, often intercropped with food crops. The Bourbon varietal dominates here, a heirloom variety prized for its sweetness and aromatic complexity.
Rwanda's coffee sector has undergone a remarkable transformation since the early 2000s, with significant investment in washing station infrastructure and quality training. Today, Rwandan coffees consistently rank among the most sought-after in the specialty market.
The Process: Washed
At Cyato, freshly harvested cherries are floated to remove defects, then pulped and fermented in water for 12–18 hours to break down the remaining mucilage. After washing, the parchment coffee is dried on raised African beds for 2–3 weeks, turned regularly to ensure even drying.
Washed processing is the standard in Rwanda and is central to the country's reputation for clean, transparent cups. It strips away the fruit influence and lets the bean's intrinsic character — shaped by altitude, soil, and varietal — speak directly.
What's in the Cup
Rwanda Cyato is a coffee of elegance and restraint. Expect floral aromatics — jasmine and rose — alongside red berry notes (raspberry, cranberry) and a clean, tea-like body. The acidity is bright but refined, and the finish is long and perfumed.
This is a coffee that rewards a slow, attentive brew. We recommend it as a pour-over or filter, using a medium-coarse grind, 94–96°C water, and a 1:15 to 1:16 ratio. Allow 7–10 days post-roast for the aromatics to fully open.
Roasted to Order in Malta
Every bag of Rwanda Cyato is roasted to order at our roastery in Malta and shipped with the roast date clearly labelled. We believe transparency starts before the first sip — knowing your roast date lets you brew at the right moment and get the most from every gram.
Order your Rwanda Cyato Washed Microlot →
Or explore our full Single Origin collection to discover more exceptional coffees from around the world.