Pneuma Java
Cyesha
Cyesha
Nyeri & Kirinyaga Counties, Mount Kenya
Elevation meets Elegance
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Origin: Nyamasheke District, Western Rwanda
Roast Level: Medium
Profile: Candied citrus · Black tea · Brown sugar
Best For: Pour over, Chemex, AeroPress, drip
From the lush hills of western Rwanda comes a coffee as elegant as the land that raised it.
Cyesha (pronounced chay-sha) is a meticulously processed fully washed Arabica from the Nyamasheke District, a region known for its volcanic soil, pristine elevation, and generational coffee wisdom. This lot bursts with candied citrus, tea-like clarity, and a round sweetness that lingers long after the final sip.
Beneath the flavor lies a deeper story of farmers pursuing excellence, of restored dignity, and of community healing through collaboration and calling.
When you choose Cyesha, you’re investing in a Rwanda rising.
Brewing Recommendations:
Coffee to Water Ratio: approximately 3 tablespoons per cup of water for desired strength
Small pour-over (2–3 servings) - 1/2 cup coffee per 2 to 3 cups of water (200* F). This is best for showcasing the wine like acidity and vibrant fruit complexity.
Drip coffee maker (8 servings) - 1/2 to 1 cup coffee per 8 cups of water depending upon desired strength of the brew (200* F). Drip delivers balanced sweetness and clarity for daily drinking.
French Press (1 serving) - 3 tablespoons coffee per 8oz of water (200* F). French/Aero Press enhances the juicy, berry-forward notes and gives a syrupy body when brewed short.
