Rwanda - Shyira Anoxic Natural [25/26]

This coffee is from the Shyira washing station in Nyabihu District, Western Province, Rwanda. Produced by 1000 smallholder farmers managed by Muraho Trading Company, the farms are located at 2000-2400 meters above sea level. The Red Bourbon variety is processed using an anoxic natural method with a 48-hour anoxic fermentation using a water pillow technique, followed by 4-5 weeks drying on raised beds. Cherries were frequently covered during initial drying due to rains, contributing to a denser cup profile. This crop arrived in the UK in December 2025. The coffee features big process-driven aromatics with banana rum, overripe pineapple, and pear drops, alongside dark stewed fruits like plum, blueberry, apple, and rhubarb with muscovado sugar sweetness.