Shyira - filter coffee from Rwanda

A coffee that invites you to pause. A refreshing kind of natural from Rwanda's highest washing station: complex, multifaceted, dried for more than 60 days. Notes of red apple and berries, accompanied by a tea-like texture.

Shyira - Coffee Info

Taste: Red apple, rosehip, lemony

Origin of beans: Shyira Washing Station, Nyabihu

Producer end: Small producers in surrounding communities

Varieties: Red Bourbon

Post-harvest process: Natural

All our coffees are sold as whole beans.

This is how we would prepare Shyira: V60

David used the following equipment to develop the recipe:

Water: Total hardness 3 °dH , alkalinity 1.5 °dH (more on the topic of coffee water )
Mill: Kinu M47 Classic
Dripper: Hario V60 glass filter 02
Filter paper: Hario V60 paper

Why does Shyira taste the way it does?

For us, this coffee combines the best of both worlds: ripe fruit notes of apples and berries, with a crisp, lively acidity and a tea-like texture. We often find these ripe notes in natural coffees, while we find the tea-like and more delicate notes in washed coffees. The coffee cherries come from altitudes of up to 2,300 meters above sea level. This is likely where the complexity and the crisp, lemonade-like acidity come from. Drying the cherry as a natural coffee brings in ripe fruit notes that remain in the lighter range. This makes the coffee a refreshing natural coffee, which we would describe as a summer coffee.

Tell me more about Shyira  

We were able to source the coffee through Plotcoffee, who first visited the Washing Station in 2024. We're very well calibrated with Plotcoffee's taste buds and find similar coffees interesting. So it wasn't surprising when David came along with a sample he received from Sebastian at Plotcoffee and said, "We need that coffee." Plotcoffee visited the Nyabihu region for the first time last year and were immediately impressed by the Washing Station's special altitude and the precise craftsmanship used on-site.

Why did we buy the Shyira ?

Because the coffee brings together a wide variety of sensory facets, and because we've rarely had natural coffees from Rwanda in the roastery. The first natural coffee from Rwanda was the Sofia's Choice coffee in the spring; now it's Shyira.

How do we roast this coffee?

For nine minutes with a development time of one minute, or an 11.7% development time ratio. The coffee is very dense due to its slow growth and slow drying. We apply a lot of heat in the first 50% of the roast, gradually lowering it, moving briskly into the first crack, and then steadily decreasing the rate of rise. The crack comes earlier, and the temperature increase between the first crack and the final temperature is exactly six degrees.