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Origin: Rwanda
Region: Nyabihu District, Western Province
Farm/Producer: Produced by Nyamasheke farmers
Altitude: 2000-2400 MASL
Varietal: Red Bourbon
Process: Anoxic Washed
Harvest: 2024/2025
Importer: Raw Material
Cupping Score: 86.75
FOB(£)/Vol: £18.00 / 70kg
Roasted for Espresso & Filter
We taste: Red apple, Clementine and Poached Pear
The Story
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.
Origin: Rwanda
Region: Nyabihu District, Western Province
Farm/Producer: Produced by Nyamasheke farmers
Altitude: 2000-2400 MASL
Varietal: Red Bourbon
Process: Anoxic Washed
Harvest: 2024/2025
Importer: Raw Material
Cupping Score: 86.75
FOB(£)/Vol: £18.00 / 70kg
Roasted for Espresso & Filter
We taste: Red apple, Clementine and Poached Pear
The Story
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.
