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Shyira

Shyira

Shaped by a devoted community, high volcanic slopes and careful processing: red berry acidity & delicate vanilla notes.

Limited to 40 boxes.

£18.00
£18.00
Sale Sold out

Character

We taste vanilla & raspsberry.

Brewing

Recommended for espresso and filter.

Resting

We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

Volume
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A river flows.

Returning to Shyira, we’ve selected an anaerobic washed lot of exceptional clarity from one of Rwanda’s most remote washing stations.

Each year, we’re continually impressed by the complexity and unique character of Shyira’s coffees. This harvest, we secured a limited amount of Red Bourbon—impressed on the cupping table by its red berry acidity, rounded with notes of vanilla.

At the base of the station, a river flows, anchoring the washing station with a consistent water source. This inspired the design, reflecting an essential feature in such an isolated landscape.

The Producer

Shyira is one of Rwanda’s most remote and elevated washing stations, perched at 2,000 metres in the cool, mountainous Nyabihu District.

Cherries are hand-sorted, floated to remove defects, and pulped before undergoing fermentation in concrete tanks for approximately 8 to 12 hours. During fermentation, the parchment is agitated several times through the day by way of ceremonial foot-stomping.

After fermentation, the parchment is separated into density grades, given a final post-wash rinse, and transferred to raised beds for drying. The drying process spans around 30 days, with regular turning to ensure even moisture reduction.

  • Production Data

    Produced by Nyamasheke farmers
    Region - Nyamasheke
    Grown at 1800 - 2000 masl
    Varietal - Red Bourbon
    Harvest - August 2024
    Process - Anaerobic Washed

  • Anaerobic Washed

    Ripe cherries are washed and then pulped to remove the majority of skin and fruit from the bean before its fermented.

    Whole cherries are placed inside grain pro bags or containers and all oxygen is expelled.

    They’re then left to ferment for a desired amount of time at a certain temperature, depending on the producers unique protocol.

    Once the specific fermentation has been reached the coffee follows a washed process procedure, the increased control over fermentation leads to a bright clean cup profile.

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