Rwanda, Cyato Anaerobic

Cyato is the washing station shared by the Abadatezuka Cooperative — a 64-community collective of smallholder farmers in Rwanda's Nyamasheke district, Western Province. This anaerobic honey lot comes from the Susa plot, one of the more experimental processing programs the cooperative runs. Cherries are sealed in oxygen-free fermentation tanks with their mucilage intact, then dried slowly on raised beds at altitudes climbing to 2,200 meters above sea level. The conditions here are the quiet engine of the cup: cool air pulled off Lake Kivu, black humus and sandy soil, and the native honeybees of the nearby Nyungwe forest doing the pollination work. The farmers use no synthetic inputs. The cooperative was established in 2017 and has since become one of Rwanda's most distinctive processing programs. The result is unmistakable — a winey, structured cup with cascara, mild hops, and lavender on the nose, settling into mellow sugar sweetness. Layered, distinctive, and built for slow, considered brews.