Introducing Cyahinda Espresso: a vibrant, high-impact roast born in the rugged hills of Nyamasheke, Rwanda. This selection is the pride of a dedicated, family-led community whose meticulous standards are evident in every bean. The result of their uncompromising craft is a remarkably smooth espresso defined by a punchy brightness and a lingering, honeyed sweetness.

The coffee comes from the mountains of Nyaruguru, in the southern province of Rwanda. At altitudes ranging from 1500 to 1800 meters above sea level, the cool temperatures and seasonal rainfall create an ideal environment for growing coffee. These conditions allow the coffee cherries to ripen slowly, enhancing their flavor profile and producing a complex and well-rounded cup. The Cyahinda farm, founded in 2015 by Nyonsaba Betty Sheba, works closely with local farmers who cultivate coffee on the steep slopes of the region’s mountains, contributing to the unique flavor characteristics of this coffee.

Rwanda Cyahinda is processed using the washed method, where the coffee cherries are carefully depulped, fermented, and washed to remove the outer fruit layer. This method enhances the clarity and brightness of the coffee’s flavors, allowing the delicate fruity acidity and sweetness to shine. The Bourbon variety is known for its balanced acidity, sweetness, and elegant flavors, making it one of the most sought-after coffee varieties in the world.