Cyesha, Anoxic Natural
Cyesha, Anoxic Natural
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Five Senses

Cyesha, Anoxic Natural

OriginRwanda
ProcessAnaerobic

Summary

Cyesha is a coffee from Rwanda produced by Muraho Trading Company, sourcing from 470 local producers near Lake Kivu. Grown at 1550 MASL, this Red Bourbon variety undergoes an anoxic natural process where ripe cherries ferment for 48 hours in a zero-oxygen environment. Flavour notes include clementine, cranberry and tropical fruit compote.

AI-assisted description, based on roaster & cupping data.
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Details

FormatBean
Roast profileEspresso
DecaffeinatedNo
ProducerMuraho Trading Company
Altitude1550 m.a.s.l
VarietyRed Bourbon
NotesCranberry, Orange

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The roaster

Five Senses
Five Senses

Five Senses is a specialty coffee roaster based in Perth, Australia, built around the purpose of impacting people positively through coffee. They're a larger outfit—running barista academies across five Australian states and their own cafe, La Veen Coffee & Kitchen, in Perth's CBD. Their lineup spans single origins (like Leonid Ramirez's Colombian lot, available as Anaerobic Washed, Honey and Natural) and seasonal blends (Cabin Fever with brown sugar, sweet malt and cinnamon). They're B Corp certified and carbon neutral. Coffee subscriptions are available, and their beans also land in grocery stores. A solid choice for drinkers who want quality with a side of ethics.

AI-assisted description, based on roaster & cupping data.

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