Origin
Rwanda
Region
Nyamasheke
Crop height
1500 - 1600 m n.p.m.
Botanical variety
Red Bourbon
Processing
Natural
Q score
86.25
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Speciality Single Origin

Rwanda Cyiya

13.00

A coffee like a record that never gets old.

We savor its nuances like we would listen to our favourite LP for the hundredth time

There are coffees that never get old. Like coffees from Colombia, for example–here we’ll see a full range of botanical varieties and processing. And from Rwanda, we always get Red Bourbon, usually natural or washed (although we have something crazy in store for you, but more on that another time!).
But here we have a promise of satisfaction, an album we know and return to. A juicy, clean brew. Lots of fruits with a milky finish. Everything is in the right place. Nothing to do but just sit back, put on a good record, take a sip of this coffee, and listen to the same songs over and over again, admiring the nuances of the album. Enjoy!

The author of the recipes and stories Dawid Zadara, Head Roaster warszawskiej palarni kawy HAYB Speciality Coffee.

Free delivery is available for all orders above 80EUR!

All orders placed before 2:00 pm are shipped on the same business day – this does not apply to products with the annotation “shipping in 48h” or “preorder”.

Available forms of delivery:
– pickup from HAYB roastery in Warsaw,
– courier companies: DPD, FedEx, GLS

Sensory profile

  • Peach
  • Lemoncurd
  • Milk chocolate

 

We pack our Speciality Single Origin coffees according to their leading sensory profile – for ease of use, we have divided the flavors into 6 categories (5 + special) and scored them in each flavor category (below, 0-100).

Find out exactly what your coffee will taste like!

Floral 80
Nuts & chocolate 20
How to prepare coffe?

Rwanda Cyiya

Coffe
18g
Grinding
23. clicks (Comandante)
Water
300ml / 96*C
Pre-infusion
60ml / 40s
Time
2:45-3:00
Pour up to 150 / 300ml at 0:40 and 1:15, and end at 1:45. Stir twice with the pour-over after each sesh.
Coffe
17g
Grinding
27-30. clicks (Comandante)
Water
200ml / 96*C
Pre-infusion
-
Time
1:30 / 2:00
Reverse method. Pour 100 ml of water, add coffee and add the remaining 100 ml. Stir 5 times, spin and wait until 1:30.