
Five Senses
Cyesha, Anoxic Natural
OriginRwanda
ProcessAnoxic Natural
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.
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FormatBean
Roast profileEspresso
DecaffeinatedNo
ProducerMuraho Trading Company
Altitude1550 m.a.s.l
VarietyRed Bourbon
NotesCranberry, Orange, Tropical Fruit
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