Cooper's Coffee Club

MICRO-LOT #39:  Cyiya Village, Rwanda

Roast: Medium-Light
Size: 12 oz | Whole Bean Only

Origin: Cyiya Village, Nyamasheke District, Western Province, Rwanda
Grower: Smallholder farmers

Flavor Notes: Raspberry, Cranberry, Caramel

Altitude: 1,700-1,900 MASL
Varietals: Local Bourbon varieties
Processing:  Full washed

ROASTER'S NOTES

Tucked into the highlands above Nyungwe Forest, the community of Cyiya sits at over 1,700 meters. This high elevation (about 5,600 feet above sea level for us metric-impaired Americans) is high enough that coffee cherries take their time to mature. The slower they develop, the more the fruit soaks up rich volcanic soil, cool mountain air, and plenty of rain before they're ready to pick. 

That patience shows in the cup.

We bought this lot from the Jarama Washing Station, which is run by Kivubelt, a co-op that's been working hand-in-hand with more than 500 smallholder farmers since 2011.

Their model is simple and powerful: Train farmers well, pay them fairly, and reward exceptional coffee with exceptional prices. Farmers delivering top lots like this one often earn well above local market rates.

Quality gets recognized here.

Rwanda is known for producing some of the clearest, most vibrant coffees in Africa, and the fully washed process at Jarama is a big reason why. By carefully removing the fruit before drying, every bit of flavor in your cup comes straight from the bean. No shortcuts, nothing to hide behind.

We roasted this Bourbon variety to a medium-light to let the origin do the talking. The result is bright and lively, with layered caramel sweetness, a whisper of citrus, and ripe berry notes that build as the cup cools. Think raspberry and cranberry up front, a drift of caramel as it opens up, and a finish that's clean enough to make you immediately pour another.

Learn more about Cooper's Coffee Club.