Shyira
| Notes: | Prune, Blackcurrant, Honey |
|---|---|
| Roast: |
Light Medium
|
| Process: | ANOXIC WASHED |
| Origins: | Rwanda |
Featured at this year’s coffee festivals – available for a limited time only!
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Behind the beans
Built in 2017, the Shyira Station sits at 2,000 metres above sea level, gathering cherry from neighbouring farms as high as 2,400 metres. It’s the highest-grown coffee we know in Rwanda, from a remote region with only a handful of washing stations. Nestled in one of the country’s most breathtaking landscapes, a river runs through its base, providing a constant source of fresh water.
In Rwanda, we work alongside Muraho Trading Co. This partnership helps affiliate co-operatives increase their quality of production, fetch a higher price for their coffee, and introduce them to new markets. This will be a continuous work in progress in the coming years, as we gain a greater understanding of the particular challenges Rwandan coffee producers face.
Origin: Rwanda
Once cherries are received, they are hand-picked and floated to ensure only those of the best quality continue to the processing stage. These cherries are placed into a deep cleaned fermentation tank. A sheet is then placed over the cherries, which is then submerged with cool water. The seal created by the water pressing onto the sheeting creates a vacuum effect on the coffee below, creating an anoxic environment for fermentation to begin, which lasts for 48 hours
| Varietals: | Red Bourbon |
|---|---|
| Process: | ANOXIC WASHED |
| Region: | Nyabihu District |
| Country: | Rwanda |
| Altitude: | 1800 - 2000 MASL |
Once the fermentation is complete, the water is drained, and the sheet is removed. The now fermented coff ee is rinsed and drained of all residual liquid. For the washing process to continue, the cherries are pulped, and the exposed beans are washed and graded. The coffee is then sun dried for between 4 and 8 hours daily, and dried on raised beds for between 2 to 3 weeks.
Every Muraho washing station has its own washing station song. These have been created to instil a sense of pride and ownership to both full time and casual workers. Throughout the day groups of staff join together in song, dancing in the fermentation tanks, singing through five iterations of their song while stomping on the parchment. The process takes about 20 minutes and all the while, the fermentation process is assisted with the agitation of the coffee during the fermentation stage. This process is quite an experience to partake in!
