Shyira (Anaerobic Natural, Rwanda)

Another rotation round the centre of our solar system brings us back to one of the coffees of last year, Shyira’s anaerobic natural lot.

We have had some knee slappers but Shyira Washing Station produces our favourite Rwandan coffees every year. It’s the highest-altitude of the stations in the country, located in the northern Nyabihu District at 2,000 MASL, with farms reaching up to an impressive 2,400 MASL. We like this.

Its remote and small-scale setting was chosen to deliver impact for a rural population, focusing on access to specialty knowledge and fair pricing. High energy volcanic soils, cool weather conditions, and high altitude yields slow-maturing, high sugar content cherries, one of the reasons why Shyira has consistently produced some of the most exciting and well regarded coffees from Rwanda.

More than 700 smallholder farmers deliver their cherry to Shyira, receiving payment upfront with a second premium once the coffee is exported. Through Muraho Trading Company’s partnership with Raw Material, these coffees reach global markets and achieve higher prices, particularly with innovative processes such as this example of anaerobic natural fermentation. Importantly, income from these higher-value lots is pooled to ensure all contributing farmers benefit, making Shyira’s model both distinctive and deeply rooted in community.

This year we enjoy another stunning expression of this Red Bourbon. Candied grape, banana and a sparkly finsih 

Also, artwork of the Shoebill by friend of the roastery, Jack Fletcher.