Rwanda Cyato Tropical Punch

We have been lucky to establish some incredible relationships with export partners over the last few years who help us to access some of the most amazing coffees. One such example is Tropic Coffee, a company we were introduced to when visiting Rwanda in 2018 as a member of the Cup of Excellence tasting jury. Tropic is headed up by Chris and his wife Divine - together, they own the Cyato washing station which processes the cherries collected by farmers of the Abadatezuka cooperative situated around the infamous Nyungwe forest – well known for outstanding coffee production not only because of its rich fertile soil, but also due to the large population of bees in the area which leave unique microorganisms during pollination creating a distinct flavour profile. The appreciation of the importance of bees in this area means there is no use of synthetic fertilisers or pesticides and farmers are actively educated on how to preserve the presence of pollinators utilising organic techniques.

So what is it that makes Rwanda Tropical Punch such a unique drinking experience? We hosted Chris here at the roastery back in May 2023 and during Chris’ time with us, he expressed an interest in trialling a new method for processing and we were only too happy to oblige, affirming that we would buy the coffee no matter the outcome on the cupping table. On his return to Cyato a week later, he sent us images in which his wife Divine can be seen adding pineapple to the fermenting coffee cherries!

The Process

- Once the coffee cherries are harvested (having been selectively hand-picked once ripe), they are delivered to the Cyato washing station where they are floated in water to separate any over/underripes which float to the top to be skimmed off for commercial production. The perfectly ripe cherries sink to the bottom to be retained for speciality processing.

- The ripe cherries are then tipped into clean plastic barrels with freshly peeled pineapple (3 pineapples per 250kg of cherry). The barrels are then sealed to remove oxygen and the cherries and pineapple ferment anaerobically for 72 hours. It is thought the enzymes in the pineapple influence the fermentation and flavour development in the coffee beans.

- Once fermentation is complete, the cherries are transferred to the raised beds where they are stacked in a single layer and are manually turned regularly to encourage even drying and prevent the formation of mould. This can take anywhere from 13 to 21 days depending on the weather.

This experimental process results in a little more clarity in the cup than anaerobics we've received from Cyato in the past and provided a unique mouthfeel that is interestingly both creamy and sparkling at the same time. Each sip is incredibly hydrating and the lingering fizz in the aftertaste is pineapple-like in nature. This experimental process has truly delivered a coffee of outstanding character and we are super excited it's back on the offer list!

It is safe to say that this is one of the most treasured partnerships we have at North Star hence it being chosen as the site for our latest origin project. A project that has now been 4 years in the making. We were delighted to sponsor the preparation of 8 hectares of land back in 2021 which included planting 20,000 coffee trees. These trees have been distributed amongst 20 young people from the local area, with each receiving harvesting assistance, organic compost and agronomy training in an effort to establish opportunities for them in their hometown – removing the need to migrate to urban areas in search of what are thought to be opportunities that will offer a more certain and viable future than coffee. We aim to change that by developing a relationship with these young producers based on principles of trust, respect, profitability and a desire to restructure traditional buying mechanisms in favour of building an industry that works for everyone.

Once you have placed your order, you will receive an email to confirm it is being processed and then another one to let you know when it has been dispatched.

If you place your order before 12pm, we'll dispatch it the same working day! All orders are shipped with DPD next working day delivery as standard. Fully tracked delivery, with a one hour delivery window and real time delivery updates.

DPD offers the ability to change delivery address and date, opt for delivery to a neighbour or safe place, or redirect to a DPD Pickup shop, all while it's on the way to you! DPD aim to be the UK's most sustainable delivery company.

Operating times are 9am-5pm Mon-Friday. Orders placed after 12pm on Friday will not be processed until 9am Monday morning.

Local pickups take place from the Roastery on Tong Road. Please note our shutter doors will be down for security and temperature reasons but we are always in Monday-Friday between 9 and 5pm – just ring the doorbell on arrival

If you order 1-2 x 250g bags of coffee, they will be sent in a letterbox friendly package so that you do not need to be in to take receipt of your coffee.

Our 250g bags are 100% home compostable including the valve, seal and sticker! They will degrade in 6 months in a well managed home compost.

Our 1kg bags are currently in LDPE plastic - some councils will recycle this for you, if you are unsure simply take it to your local supermarket with your other plastic packaging.