Roast Level: Light
Varietal: Red Bourbon
Roaster's Notes: Sweet, creamy notes from this cup. Expect an orange aroma with toffee/butterscotch flavour and coating mouthfeel. A lovely representation of coffee from the Nyamasheke District.
Producer: Tropic Coffee
Region: Cyato Sector, Nyamasheke District
Until recently, the bees’ effect on coffee production had never been noticed or considered. The native honeybee that is used to pollinate the coffee grown at Cyato has created a unique profile for this coffee. During pollination bees leave vital microorganisms, giving the coffee a more uniform size and a better flavour profile. Furthermore, research revealed that bee pollination can create a 36-50% increase in a crops yield.
Bee-pollinated coffee from Cyato cups on average at 87.
Wet processing is the main way coffee is processed at Cyato washing station. In this method the coffee cherry is removed mechanically with a machine called a depulper.
After depulping the beans are put to a water tank where the fermentation process will take place, to remove the remainder of the fruit skin within 12 to 18 hours.
When the fermentation is complete, the coffee beans are washed with water once more to remove any remaining outer layers, ready to be dried.
Drying is done on raised beds, ensuring they are turned regularly every hour in the sun.
The current initiatives taken by Tropic Coffee to support their community are in the establishment of coffee nurseries to increase production, increased use of vermi-composting to break down and reuse coffee processing waste, and supporting farmers in organic farming - enabling the conservation of the native honey bees found in Nyungwe forest.