Shyira, filter coffee from Rwanda

Shyira- Coffee Info

How we would brew Shyira: V60

For the recipe development, David used the following equipment:

Water: Total hardness 3 °dH , alkalinity 1.5 °dH (more on the topic of 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?

For us, this coffee brings together the best of two worlds: ripe fruit notes of apples and berries, a lively, vibrant acidity, and a tea-like texture. We often find the ripe notes in naturals, while we find the tea-like and more delicate notes in washed coffees. The coffee cherries come from altitudes up to 2300 m.a.s.l. The complexity and the lively, lemonade-like acidity likely stem from this. The drying in the cherry as a natural process brings out ripe fruit notes that stay in the brighter range. This makes the coffee a refreshing natural that we would describe as a summer coffee.

Why did we buy this coffee?

We were able to source this coffee through Plotcoffee, who visited the washing station for the first time in 2024. We are sensorily very well calibrated with Plotcoffee – we find similar coffees interesting. When David showed up with a sample he had received from Sebastian from Plotcoffee, it was immediately clear: "We need this coffee." Plotcoffee visited the Nyabihu region for the first time two years ago and was immediately impressed by the washing station's altitude and the precision with which they work there. We got the Shyira because it can do so much sensorily at once – and because naturals from Rwanda are rare in our roastery.

How do we roast this coffee?

For less than nine minutes with a development time of 50 seconds, or 9.1% Development Time. Due to its slow growth and slow drying, the coffee is very dense. We apply a lot of heat in the first 50% of the roast, gradually decline, enter the first crack with momentum, and then continuously drop the Rate of Rise. The crack comes earlier, and the temperature increase between the first crack and the final temperature is exactly six degrees.