Stunning Sunbird – Rwanda Cyato – Anaerobic Natural – Single Origin Coffee Beans
Cooked blackberry, plum and chocolate.
A rich and fruit-forward Rwanda coffee bean, freshly roasted in Melbourne. Perfect for filter or espresso with a winey, structured finish.
Stunning Sunbird is a bold anaerobic natural coffee from Rwanda, freshly roasted in Melbourne, delivering a deep, fruit-driven cup with syrupy sweetness and a smooth, chocolatey backbone. This single origin coffee highlights the intensity and clarity of Cyato-grown beans, known for their structured acidity and layered fruit complexity.
Limited release Rwanda anaerobic natural coffee beans — once it’s gone, it’s gone.
Sourced from the Cyato region in Rwanda’s Western Province, this coffee is produced by Vincent Rukeribuga — a respected smallholder farmer focused on quality-driven microlots. The region’s high altitude and ideal climate produce coffees with excellent structure, sweetness and depth.
This lot undergoes an anaerobic natural process, where coffee cherries are fermented in a controlled, oxygen-limited environment before drying. This method enhances fruit intensity, body and sweetness while maintaining balance and clarity in the cup.
This Rwanda single origin coffee is ideal for both espresso and filter brewing.
Expect a rich profile led by cooked blackberry and plum, layered with mellow chocolate and a winey acidity. Full-bodied and expressive as filter, and bold and syrupy as espresso.
Taste Profile
A rich and structured anaerobic natural with deep fruit, mellow chocolate and a winey finish.
- Cooked Blackberry
- Plum
- Chocolate
- Red Wine
Roast Options
Filter Roast → Highlights clarity, winey acidity and layered fruit sweetness.
Espresso Roast → Bold and syrupy with deep fruit and a smooth chocolate finish.
Story & Origin
This coffee comes from the Cyato sector in Rwanda’s Western Province, produced by Vincent Rukeribuga, a dedicated smallholder farmer known for high-quality microlot coffees.
Vincent began his coffee journey in 1989 with just 100 seedlings, gradually expanding his farm in Kamonyi village. His focus on careful cherry selection and cultivation has helped produce coffees with clarity, structure and depth.
His cherries are processed separately to maintain full traceability, undergoing anaerobic fermentation before being dried on raised beds. The result is a bold, fruit-driven coffee that reflects both innovation and precision at farm level.
Brewing Suggestions
Filter: V60, batch brew, Aeropress — expect rich fruit, winey acidity and a smooth finish.
Espresso: Espresso, stovetop or milk-based — bold, syrupy and fruit-driven with chocolate balance.
Coffee Details
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Origin: Cyato, Western Province, Rwanda
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Producer: Vincent Rukeribuga
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Varietal: Red Bourbon
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Process: Anaerobic Natural
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Altitude: ~1,850–2,200 MASL
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Type: Microlot
Brew Tips & Ratios
General: Brew ratio 1:16–1:18.
Lower temperature = more clarity.
Higher temperature = more body and sweetness.
V60 (16g dose)
16g coffee → 256g water at 97–99°C
Bloom 40g for 30 seconds, pour to 150g by 1:00, finish by 1:45–2:00.
Drawdown ~2:30–2:45.
Espresso (1:1.7–1.9)
20–22g dose → 34–42g yield in 25–30 seconds.
French Press
16g coffee (medium-coarse) → 240g water
Add water, stir gently and steep for 4–5 minutes. Break the crust and skim off the floating grounds.
Press the plunger halfway, then let it sit until 9 minutes total brew time.
Pour slowly into cups, leaving the coffee bed undisturbed.
Freshly roasted in Brooklyn, Melbourne with fast local delivery to Williamstown, Newport, Spotswood, Altona, Sunshine, Footscray and Yarraville.
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