This is one of the most interesting coffees we have ever had the pleasure of purchasing. It has a funky character typical of many natural processed coffees but there is clarity to this cup too making it super complex. On the dry there are distinct florals with aromas of blueberry and black grape. On the palate, we find super sweet notes of tinned pineapple and peach with fruity notes of strawberry and a malic pomegranate like acidity. The mouthfeel is reminiscent of date syrup. It is a coffee to be sipped and savoured for you are sure to find a different aroma on every mouthful!

We have been lucky to establish some incredible relationships with export partners over the last few years who help us to access some of the most incredible coffees…One such example is Tropic Coffee, a company Hols was introduced to when visiting Rwanda in 2018 as a member of the Cup of Excellence jury. We have worked with Chris and his team ever since to purchase our beloved Twumba washed coffee each year – this year we were delighted to receive some new samples from up and coming washing stations that are pushing the boundaries of processing to produce some new and exciting profiles.

This coffee comes to us from the Cyato washing station that processes the cherries collected by farmers of the Abadatezuka cooperative situated around the infamous Nyungwe forest – well known for outstanding coffee production not only because of its rich fertile soil, but also due to the large population of bees in the area which leave unique microorganisms during pollination creating a distinct flavour profile. The appreciation of the importance of bees in this area means there is no use of synthetic fertilisers or pesticides and farmers are actively educated on how to preserve the presence of pollinators.

Since 2019, the Cyato washing station has experimented with processing to best show off the coffee’s natural profile but also to create new and unique lots. One way of doing so has been to use lidded tanks to anaerobically ferment the cherries without oxygen for between 24 and 72 hours (depending on the environmental temperature) before taking the fermented cherries to the raised beds to rest and complete the drying process slowly and gently, being regularly turned to prevent mould formation. These efforts at the washing station coupled with the exemplary agricultural methods used by the farmers have created a coffee that is near enough organically processed and that actively promotes biodiversity in the area, encouraging the presence of bees to continue improving the inherent cup quality but also the yield too.