Rwanda Shyira Anoxic Natural

Heads up: we’re updating our label for this coffee, so your bag may arrive with a temporary label that looks a little different from the photos. Rest assured, what’s inside is exactly the same.

Fruity and smooth, this coffee is special addition to our selection.  A twist on its fully washed cousin, bringing strong notes of dried apricot. 

Carefully hand-picked and hand sorted, this coffee tells us a story about the attention to quality and detail so clear in Rwandan community values. We’re firm favourites of Rwandan coffees.  Ideally brewed anyway you way you like it.

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.

The Anoxic Water Pillow Technique explained Originally developed in Colombia, ripe coffee coffees are placed into a vessel where a plastic sheet is laid over the cherries. Cold water is added to the top of the vessel, creating a pillow-like appearance. The vessel is then sealed creating an oxygen free environment. Limiting exposure to oxygen allows for a controlled fermentation environment for the cherries. The 'water pillow' absorbs heat generated by fermentation, leading to a controlled process that develops the flavour and characteristics of the coffee. The cherries are contained in this environment approximately for 48-72 hours and monitored closely. After fermentation, water is drained from the vessel and cherries are pulped and washed before being placed on raised dying beds.