Shyira

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.

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.