One coffee. Two very different cups.
Espresso — Rwanda Cyesha Microlot
Nyamasheke District, Western Province · Natural Process · Red Bourbon · 1550–1800m
Rich Chocolate · Red Berry · Plum Caramel · Dried Stonefruit
Cyesha Washing Station sits on the shores of Lake Kivu in Rwanda's Western Province — one of the country's most celebrated coffee-growing regions. Operated by Muraho, founded by brothers Karthick and Gaudam Anbalagan, Cyesha has built a reputation for exceptional micro-lots since opening in 2022. Local Red Bourbon producers deliver hand-picked cherry to the station, where it's sorted, floated for density, and laid in thin layers on traditional African raised beds. Each lot dries for an average of 43 days — turned every 30 minutes and closely monitored throughout.
As an espresso, this is a serious cup. Rich dark chocolate and plum caramel form a luxurious, heavy base, while bursts of red berry keep things bright and lively. Dried stonefruit trails off on a long, sweet finish. Stunning as a straight shot, and equally impressive with milk.
Filter — Rwanda Cyesha Microlot
Nyamasheke District, Western Province · Natural Process · Red Bourbon · 1550–1800m
Red Berry · Rich Chocolate · Plum Caramel · Dried Stonefruit
Same washing station. Same lot. Roasted for filter, and it opens up in a completely different direction.
Bright red berry aromatics lead the cup, giving way to waves of rich chocolate and plum caramel. Dried stonefruit lingers on a long, elegant finish. A rewarding brew that reveals new layers with every sip — exceptional as a slow pour or cold brew.
We don't feature the same origin for both roasts often. When we do, it's because the coffee is genuinely exceptional enough to stand on its own twice over. Cyesha earns it.