From the Nyabihu Mountains, this special espresso stands out with top notes of honey, cinnamon and dried fruit, accompanied by floral and stone fruit nuances. The combination of volcanic soils and unique climate bring depth, sweetness and balanced acidity, resulting in an elegant and juicy sensory experience.
Washed Shyira station, located in Nyabihu and established in 2017, is the highest station in Rwanda, with altitudes reaching 2,300 MASL. This station is an example of resilience in a challenging region, known locally as the "place of darkness" for its high cloud cover and heavy rains. Despite facing frequent landslides and a cold climate with temperatures between 11°C and 26°C, Shyira has established itself as a reference in specialty coffee production.
Managed by Evariste Hagumimana and backed by Muraho Trading Company, Shyira works with 943 smallholder farmers, who dedicate their efforts to growing coffee on small plots of land. These farmers also grow bananas, potatoes and other local produce, reflecting the rich agricultural diversity of the area.
The station employs sustainable practices such as the use of the Eco Pulper system, which operates without water, and a unique dry fermentation process that enhances the coffee's sensory profiles. In addition, workers perform the traditional 'Ikinimba', a community method that involves stomping the cherries in the fermentation tanks to remove the mucilage, combining tradition and functionality.
Muraho Trading Company, founded in 2016 by Karthick and Gaudam, has transformed the Nyabihu region by investing in its potential and the community. During harvest, cherries are meticulously processed and dried on raised beds for 30-35 days, taking advantage of cool weather conditions for more controlled and uniform drying. This commitment to quality has led Shyira to be recognized as a source of some of Rwanda's most exclusive and sought-after coffees.
Beyond the natural challenges, Shyira Station and its community have demonstrated a remarkable capacity for resilience and unity, even repairing significant damage such as that which occurred at nearby stations due to storms. In every cup of coffee produced here, one can appreciate the hard work and dedication of the people who make this special espresso possible.
Process
This Washed coffee begins with a rigorous manual selection of ripe cherries. The cherries are pulped with a sustainable Eco Pulper system, dry fermented for 12 hours and then sorted to ensure that only the perfect beans are processed. Finally, the coffee is dried on raised beds for 30-35 days under constant supervision, ensuring a clean, balanced profile that highlights the unique characteristics of Nyabihu's terroir.
When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as the roasting date, conservation of the beans, environment, water, state of the machinery, etc. It is important to keep in mind that all these factors can influence and you may have to make small adjustments when replicating this recipe.
Recipe
18 gr dry
37.5 gr in liquid
26 seconds
Machine: Sage barista Pro
Number of grinds: 12
Grinding time: 12,5
Recommended mineral water: Lanjarón
TDS and extraction percentage: 9.37 / 20.33 %.
