Rwanda is truly a remarkable landscape, and their coffee is no exception. Our Shyira originates from the Nyabihu district, boasting high altitudes and rich volcanic soils that yield the perfect cultivation for this delightful arabica varietal, Bourbon. Ripe cherries are carefully hand harvested, and fully washed and dried on African-raised drying beds before being prepared for shipment.
Shyira is one of the highest grown coffees in all of Rwanda. The washing station, established in 2017, itself sits at approx. 2000 MASL. In 2020, the region was unfortunately hit with climactic conditions that changed the landscape. There were landslips and heavy rainfall that contributed to widespread damage to livelihoods and local communities. Through an enormous support from the global coffee community, opportunities to rebuild in the region have been supported and have flourished. This is one of the main reasons we have this incredible coffee from Shyira today.
Washed and Sun dried process – how?
Ripe cherries are selected at first by hand, then by floatation in clean water tanks. The cherries are de-pulped and fermented in water for an average of 18 hours. The squidgy, fermented cherries are then washed in clean water, sorted simultaneously by density through water grading channels. This lot is from the densest, thus highest quality, grade.
The washed coffee, still in its husk is then sun-dried on raised African beds for 21-30 days depending on climatic conditions. It’s a combination of this unique ‘terroir’ and processing that gives the Rwandan beans their unique, punchy flavour.
