Shyira, filter coffee from Rwanda

Shyira- Coffee Info

How We Would Brew Shyira: V60

David used the following equipment to develop the recipe:

Water: Total hardness 3 °dH , alkalinity 1.5 °dH (more on the topic Coffee Water)
Grinder: Kinu M47 Classic
Dripper: Hario V60 Glass Filter 02
Filter Paper: Hario V60 Paper

Why does the coffee taste the way it does?

The coffee brings together the best from two worlds for us: ripe fruit notes of apples and berries, a zesty, lively acidity and a tea-like texture. The ripe notes we often find in Naturals, while we find the tea-like quality and the more delicate notes in washed coffees. The coffee cherries come from altitudes up to 2300 m.a.s.l. The complexity and the zesty, lemonade-like acidity likely come from there. The drying in the cherry as a Natural brings ripe fruit notes in pure form, which remain in the lighter range. This makes the coffee a refreshing Natural, which we would describe as a summer coffee.

Why did we buy this coffee?

We were able to obtain the coffee through Plotcoffee, who visited the Washing Station for the first time in 2024. We are sensorially very well calibrated with Plotcoffee – we find similar coffees interesting. When David showed up with a sample that he had received from Sebastian from Plotcoffee, it was immediately clear: "We need this coffee." Plotcoffee visited the Nyabihu region two years ago for the first time and was immediately impressed by the altitude of the Washing Station and the precision with which work is carried out there. We got Shyira because sensorially it can do a lot at once – and because Naturals from Rwanda are rarely found in our roastery.

How do we roast this coffee?

For just under nine minutes with a retention of 50 seconds, respectively 9.1% Development Time. The coffee is very dense due to its slow growth and slow drying. We bring a lot of heat into the first 50% of the roast, drop gradually, go with momentum into the first crack, and then continuously let the Rate of Rise fall. The crack comes earlier, the temperature rise between the first crack and the final temperature is exactly six degrees.