Rwanda Shyira Washed - Filter

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Rwanda Shyira Washed - Filter

Welcoming back this years fresh crop of the Rwanda Shyira, we have both the washed and the natural processes of this and love being able to offer these fantastic coffees again this year, thanks again to importers Raw Material This Washed Red Bourbon has come from a collaboration from Raw Material and Muraho Trading co, based in the Nyamasheke District of Rwanda. 

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  • Producers + Wet Mill:

Raw Materials partnership with Muraho helps affiliate co-operatives increase their quality of production, fetch a higher price for their coffee, and introduce them to new markets. This is a continuous work in progress in the coming years, as they gain a greater understanding of the particular challenges Rwandan coffee producers face.Through this process we can develop a model that creates incentives that generate producer buy-in, all the while maximising impact.Built in 2017, Shyira Washing Station is a station situated at 2000 MASL, collecting cherry from neighbouring producers that live between 2000 - 2400 MASL. 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 somewhat unique. It also happens to be located in one of the most stunning areas in Rwanda. It has a river running through the base of the station making water access no issue(Text from Raw Material)

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  • Variety:

This is a Red Bourbon variety, Red Bourbon came about from a mutation of Typica planted on Reunion Island in the 1700's before making its way around world, most notably Brazil where it has performed very well. Bourbon is valued for its complex acidity and wonderful balance. It often has a sweet, caramel quality and nice and crisp acidity but can present quite distinct flavours depending on where it is planted. Rwandan and Burundi types tend to have a punchier, fruity quality.

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  • Process:

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. Next, coffee is fermented in dedicated concrete fermentation tanks for an average of 12 hours. During this time, the fermented parchment is agitated several times through the day by way of ceremonial foot-stomping. This is to encourage lower density parchment to float and to clean any residual mucilage off the parchment. Once the parchment is separated into grades, it is given a final post-wash rinse. At this point, coffee is then taken to a pre-drying area where the parchment is hand-sorted removing any insect-damaged, discoloured or chipped coffee. Parchment is then laid out to dry where it is turned on a regular basis throughout the day.

After fermentation, coffee is released into a large serpentine grading channel. This process also separates parchment into different density grades. During the washing process, parchment is continuously agitated to encourage lower density parchment to float and to clean any residual mucilage off the parchment. Once the parchment is separated into grades, it is given a final post-wash rinse. At this point, coffee is taken to a pre-drying area where the parchment is hand-sorted removing any insect-damaged, discoloured or chipped coffee. The parchment is laid out to dry and turned on a regular basis throughout the day for 30 days.

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  • Region: Nyamasheke
  • Producer: Small holder farmers
  • Wet Mill: Shyira
  • Importer: Raw Material
  • Price (green ex Shipping): £11.07p kg
  • Variety: Red Bourbon
  • Process: Washed Process
  • Altitude: 1500 - 1800masl

 

  • Tasting: Fruity, High sweetness, Medium Acidity, Juicy
  • Flavours like: Lime Cordial, Black Grape, Bakers Chocolate