RUGALI, RWANDA

 

TASTING NOTES
TBD

ORIGIN
RWANDA

REGION
CYATO SECTOR, NYAMASHEKE DISTRICT, WESTERN PROVINCE

VARIETY
BOURBON

ALTITUDE
1,850–2,200 METERS

PROCESS METHOD
NATURAL

ABOUT
This microlot from the Abadatezuka Cooperative showcases the remarkable potential of Rwanda’s Western Province. The cooperative’s members deliver ripe cherries to the Cyato Washing Station, a hub of precision and care situated at 1,850 meters above sea level. Farmers here cultivate Bourbon variety coffee at elevations reaching 2,200 meters, surrounded by the lush biodiversity of the Nyungwe forest.

What makes this coffee truly unique is its environment. The farms lie close to Lake Kivu, whose cool, lake-affected climate slows cherry maturation, building sweetness and complexity. Fertile black humus and sandy soils provide ideal growing conditions, and native honeybees—drawn to the blossoms—play a subtle yet significant role in pollination, enhancing cup quality. No synthetic fertilizers or pesticides are used, keeping production in harmony with the land.

The natural process at Cyato preserves the coffee’s rich fruit character. Cherries are carefully dried whole, allowing the sugars and flavors from the fruit to infuse the seed. The result is a layered cup with deep brown sugar sweetness, intense dark chocolate, jammy cranberry, and the lush, winey notes of cooked grape. It’s a coffee that speaks not only to the skill of the farmers and processors but also to the distinct terroir of Rwanda’s highlands.

Rugali is more than a coffee—it’s a story of community, nature, and craft, brought together in one extraordinary cup.