Strawberry Spritz, Rwanda Shyira Natural Anaerobic

from €22.00
Sold Out

This Expressive microlot from Shyira, Rwanda is grown at 1,850–2,200 meters in Nyabihu district, this anaerobic natural Red Bourbon bursts with tropical fruit sweetness, juicy berry notes, and a delicate floral lift, a bold and innovative expression of Rwanda’s high-altitude terroir.

size:
Grind size:

This Expressive microlot from Shyira, Rwanda is grown at 1,850–2,200 meters in Nyabihu district, this anaerobic natural Red Bourbon bursts with tropical fruit sweetness, juicy berry notes, and a delicate floral lift, a bold and innovative expression of Rwanda’s high-altitude terroir.

  • Sweetness: Wild Strawberry
    Acidity: Raspberry
    Aftertaste: Violet

    • Country: Rwanda

    • Region: Nyabihu District

    • Washing Station: Shyira

    • Producer: Smallholder farmers, Muraho Trading Co.

    • Altitude: 1,850–2,200 meters above sea level

    • Varieties: Red Bourbon

    • Process: Natural Anaerobic

  • PROCESSING:

    This expressive microlot comes from the Shyira washing station in Rwanda’s Nyabihu district, nestled at an altitude of 1,850–2,200 meters above sea level. The combination of cool mountain air, fertile volcanic soil, and high elevation creates exceptional conditions for cultivating complex specialty coffees. This lot is processed using a natural anaerobic method, which begins with handpicked cherries being sealed in oxygen-free tanks to ferment in a controlled environment. After several days, the cherries are transferred to raised drying beds, where they are slowly dried under the sun. This process allows the beans to absorb fruit sugars and develop remarkable depth and intensity. The result is a bold and layered cup, with notes of tropical fruit sweetness, berry-like juiciness, and a floral lift—a striking showcase of Rwanda’s innovation in coffee processing.

    HISTORY:

    The Shyira washing station is one of the highest-altitude stations in Rwanda, established by Muraho Trading Co., a pioneering group in the country’s specialty coffee sector. Muraho’s mission is to empower local smallholder farmers by improving quality, providing training, and offering better income opportunities through direct access to international markets. Hundreds of farmers deliver their carefully grown cherries to Shyira, where innovative methods such as anaerobic fermentation have helped elevate Rwanda’s reputation in the global coffee scene. The station has become synonymous with experimental lots that push flavor boundaries while maintaining traceability and sustainability. By combining traditional handpicking with modern processing innovation, Shyira represents the next chapter in Rwanda’s coffee journey—producing coffees that are as vibrant and dynamic as the communities behind them.

You Might Also Like