Rwanda - Shyira Anaerobic Washed
Roast Profile:- Light
Notes of: Stewed Apple, Cocoa, Maple Syrup
Variety | Red Bourbon
Process | Anaerobic Washed
Altitude | 1500 - 2000 MASL
We source this amazing coffee from Raw Material, 100% of their profits go back to the people who produce the coffees.
Raw Material work alongside Muraho Trading Co. This partnership helps affiliate co-operatives increase their quality of production, fetch a higher price for their coffee, and introduce them to new markets. This will be a continuous work in progress in the coming years, as we gain a greater understanding of the particular challenges Rwandan coffee producers face.
Built in 2017, Shyira Washing Station is a station situated at 2000 MASL, collecting cherry from neighbouring producers that live between 2000 - 2400 MASL. This is the highest grown coffee we know of in Rwanda, and it’s from a region where very few washing stations are located, making it somewhat unique.
It also happens to be located in one of the most stunning areas in Rwanda. It has a river running through the base of the station making water access no issue.
All cherry is hand-sorted before a pre-pulp float, underripe or damaged cherry is removed, along with any foreign objects. Next, cherry is floated in pre-pulping tanks removing any floaters and then pulped. Coffee is later fermented in dedicated concrete fermentation tanks for an average of 8 hours. During this time the ferment parchment is agitated several times throughout the day by way of ceremonial foot-stomping.
Once cherries are received, they are hand-picked and floated to ensure only those of the best quality continue to the processing stage. These cherries are placed into a deep cleaned fermentation tank. A sheet is then placed over the cherries, which is then submerged with cool water. The seal created by the water pressing onto the sheeting creates a vacuum effect on the coffee below, creating an anoxic environment for fermentation to begin, which lasts for 48 hours.
The water and sheet act as not only a sealant, but a heat exchange, allowing the heat build up to transfer to the water, which evaporates away. A stabilised temperature of around 25 degrees Celsius ensures that the cherry doesn’t over ferment. This temperature is regularly monitored, and if it falls too low for fermentation to continue, hot water is added to the water pillow, to provide warmth to the fermenting coffee underneath.
Once the fermentation is complete, the water is drained, and the sheet is removed. The now fermented coffee is rinsed and drained of all residual liquid. For the washing process to continue, the cherries are pulped, and the exposed beans are washed and graded.
The coffee is then sun dried for between 4 and 8 hours daily, and dried on raised beds for between 2 to 3 weeks.
*Our coffee is freshly roasted each Monday and orders are dispatched on Wednesday and Friday with Royal Mail 24. Please allow 1-2 business days for your order to arrive.