Betty started Cyahinda Coffee with its first coffee washing station in 2015, buying fresh coffee cherries from the local farmers. Over the last six years, our business has grown steadily.
Today, we work alongside 1,375 farmers on 1,000 hectares to produce exceptional specialty Bourbon from our two washing stations in Cyahinda and Karengera Kabuga. Our Karengera Kabuga washing station is a 3-time winner at the Cup of Excellence Awards.
Our coffee is grown on small farms of less than one hectare, high on the mountain slopes 1,800-2,000m above sea level (asl). Here, the rich, acidic, volcanic soils, high elevation, seasonal rainfall of 1,300-1,400mm p.a., and cool mountain climate of 17-18oC provide perfect conditions for growing specialty Arabica coffee.
Our beautiful environment helps shape the unique flavour and aromatic qualities of our coffee. We are known for well-fruited, creamy and refined coffees with very clean acidity.
You’ll taste notes of hibiscus with a tart but sweet flavour when lightly roasted. Darker roasts have a more developed caramelized brown sugar and sweet roasted nutty flavour. It finishes with a buttery and macadamia aftertaste and lingering notes of fruit and chocolate.
Cupping at 87+, our coffee is a little taste of heaven.
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