Shyira Natural

£13.00

£48.00

A showcase of Rwandan coffee, at its finest. The Shyira washing station is reputedly the highest washing station in Rwanda. The station receives cherry from farms all the way up to 2,300 MASL, and the result is some of the most complex and nuanced Rwandan coffees we have ever tasted. This natural red bourbon is jammy and tropical, with notes of cherry, mango and sherbet.

Delivery Details

Orders received by 9am Monday / Thursday will be dispatched by Wednesday / Friday with Royal Mail Tracked 24 (or with DPD if over 2kg). Tracking information will be sent to the email and mobile provided at checkout on dispatch.

Our Packaging

Our 250g and 1kg bags are made from 83% post-consumer recycled material and are fully recyclable, including the valve and zipper.

Please put the entire bag in soft plastic recycling (LDPE - Plastic #4) along with plastic bags, bread wrappers and any other plastic film.

If you don't have your own kerbside LDPE recycling collection, you can find your nearest LDPE recycling point here.

Jammy and tropical, with notes of cherry, mango and sherbet.

Origin

Shyira, Nyabihu, Western Province
Country

Rwanda
Altitude

1,850-2,300 MASL
Process

Natural
Variety

Red Bourbon
Notes

Cherry, Mango, Sherbet

Origin Story

The Shyira washing station is located in the Nyabihu district of Rwanda's Western Province, and at 1,850 MASL it is reputedly the highest washing station in Rwanda.

Shyira is the third washing station established by the Muraho Trading Company (MTC) in January 2017, after similar projects at Kilimbi and Rugali in the Nyamasheke district. MTC was setup by brothers Karthick and Gaudam Anbalagam with the goal of showcasing the phenomenal quality of coffees that Rwanda has to offer.

The station receives cherry from farms all the way up to 2,300 MASL, and the result is some of the most complex and nuanced Rwandan coffees we have ever tasted. This natural red bourbon is jammy and tropical, with notes of cherry, mango and sherbet.

The cherry is hand-sorted and floated to remove under-ripe and damaged cherries. It is then laid out to dry on raised beds for 30 days, during which time it is turned regularly to ensure consistent drying. Once dry, the outer fruit is removed, and the coffee is packed for transport to the dry mill, where it is hulled, graded, and prepared for onwards transit.