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Rwanda | Shyira Natural

88
Roast Level Chart
The units of measurement used in the chart are the AGTRON GOURMET SCALE and have been taken from ground samples, the value "zero" corelates to pure carbon while values over 100 could be underdeveloped.
ROAST LEVEL TASTE PROFILE  COFFEE EXAMPLE
LIGHT

86 to 100

Fruits, Sweet Kenya Blue Mountain AA (89)
MEDIUM 70 to 85 Caramelized Sugar, Mellow Team (80)
DARK 44 to 69 Smoky, Dark Chocolate St. Vincent (61)
VERY DARK 20 to 43 Very Smoky, Liquorice, Burnt Full French (34)

 *Higher numbers = Lighter roast

*Lower numbers = Darker roast

 

 

Roast Level Chart
The units of measurement used in the chart are the AGTRON GOURMET SCALE and have been taken from ground samples, the value "zero" corelates to pure carbon while values over 100 could be underdeveloped.
ROAST LEVEL TASTE PROFILE  COFFEE EXAMPLE
LIGHT

86 to 100

Fruits, Sweet Kenya Blue Mountain AA (89)
MEDIUM 70 to 85 Caramelized Sugar, Mellow Team (80)
DARK 44 to 69 Smoky, Dark Chocolate St. Vincent (61)
VERY DARK 20 to 43 Very Smoky, Liquorice, Burnt Full French (34)

 *Higher numbers = Lighter roast

*Lower numbers = Darker roast

 

 

Heavy body, sweet and balanced as V60. It makes a bold and fruity espresso.

Weight
Grind

Description

Shyira is a young washing station situated in the Nyabihu district, which collects cherry from producers in the surrounding area. 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 unique.

All cherry is hand-sorted before a pre-pulp float, underripe or damaged cherry is removed, along with any foreign objects. Cherry is then floated in pre-pulping tanks removing any floaters and later pulped.   Once the cherry is sorted and cleaned, it is ready to be dried. The cherries are laid out evenly across raised beds, providing consistent airflow, and height away to prevent moisture and animals coming into contact with the cherry. 

The cherry is dried for 30 days, turned constantly when the sun is high and covered during the night. Once the cherry has dried, the now dried outer fruit is removed, and the coffee beans are ready to be organised for packing.

To widen the regional flavour profiles of the coffee producing districts of Rwanda, Muraho Trading Co looked to the area of Shyira. The area was chosen for it’s enormous potential for high-quality production of specialty coffee, but also as an area where a large social impact could be made. Shyira is a small station sitting at 1850 MASL on the hillside outside of the main township.

Unfortunately, the region has recently been hit by environmental disaster, as landslides and persistent rainfall have spread across the region causing monumental damage to communities and their livelihoods.

For more information about this project please visit Raw Material's website.

 

VARIETAL

Red Bourbon

ALTITUDE

1450 - 1600 metres above sea level

PROCESSING

Natural

TASTE

Purple Berries, Plum, Fudge

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