Rwanda Abadatezuka

The story of Rwandan coffee is closely intertwined with the history of the country. After the tragic events of the 1990s, coffee became a symbol of renewal and a path to prosperity for local families. This lot from the Abadatezuka cooperative represents the very best this small African country has to offer — incredible attention to detail, extreme altitude, and the unique microclimate around Lake Kivu, which gives the coffee its unmistakable clarity and vibrancy.

From honeyed plums on filter to candied lemons as espresso

Thanks to its precise washed processing, the cup reveals complex fruitiness supported by a creamy body:

• As filter coffee: A light and fragrant cup with notes of black tea, plum, and red currant. In a taste you'll notice a honey-like sweetness, medium acidity, and a subtle aftertaste of Brazil nuts.

• As espresso: An intense experience with flavours of candied lemons, rooibos, and caramel. The juiciness of red currant meets a smooth texture and medium body.

Cyato: Coffee Pollinated by Wild Bees

The Cyato washing station is located in the Nyamasheke region at altitudes of up to 2,200 metres above sea level, which ensures slow cherry ripening and high bean density.

• No synthetics: Abadatezuka farmers use no artificial fertilisers or pesticides.

• The influence of Nyungwe Forest: The unique flavour profile is also shaped by the proximity of Nyungwe Forest, home to wild bees that pollinate the coffee trees.

• Social impact: More than half of the growers are women. Since 2021, the cherry purchase price has increased by 50%, directly supporting the development of local communities.

Soaking: Rwanda’s Secret to Clean Flavour

This lot consists entirely of the Bourbon variety, processed using a traditional yet highly precise method:

1. First fermentation: After depulping, the cherries ferment for 12–18 hours in concrete tanks, where their fruity profile begins to develop.

2. Soaking: After the first phase, the beans are fully submerged in clean water for another 24 hours. This step, especially typical of Rwanda, is responsible for the clean flavor and its signature juicy profile.

3. Drying: The clean parchment is then dried on raised African beds, where it gains its final stability under the African sun.