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Shyira - Rwanda
€16.90
Incl. VAT plus international shipping rates (free shipping available)
For approx. international shipping times see our shipping overview
Roast degree
- Filter Coffee: Our lightest roast. Maximum complexity, no roasted aromas. Ideal for all filter preparations.
- Light Espresso: Focus is on complexity & aroma. Lively acidity, little roasted aromas. Ideal for all espresso preparations.
- Dark Espresso: Focus is on balance & body. Low acidity, classic roast. Ideal for all espresso preparations.
Grind size
We are happy to ship our Specialty Coffee as whole beans. If you need the coffee ground, please select the appropriate grind (filter, Aeropress, French Press, portafilter, stovetop pot). If your desired grind is not displayed, please write us a comment.
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- Flavor: Grapefruit, Sencha (Filter); (Espresso)
- Process: Honey
- Variety: Red Bourbon
- Origin: Nyabihu District
- Importer: Rehm Coffee
Harvest: 04.25-06.25
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Shyira represents a new level of altitude in Rwandan coffee. At 1,850 meters, the Red Bourbon cherries ripen slowly under cool conditions, giving the coffee its clear structure and subtle tension. The honey processing method underscores these qualities with a transparent sweetness, resulting in a precise, vibrant profile when filtered. Bright citrus notes meet a calm, tea-like elegance, making the coffee light yet attentive. A filter coffee with depth, freshness, and a long, clean finish.
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The Shyira washing station is located in the Nyabihu District of northern Rwanda, about an hour from Musanze, nestled in the highlands near the Virunga volcanic range. At 1,850 meters above sea level, it is the highest known station in the country. Founded in 2017 and managed by Evariste Hagumimana, Shyira is part of the Muraho Trading Co. network, which invests specifically in seed programs, farmer support, and quality. Volcanic soils, frequent fog, cool nights, and a stable microclimate allow the cherries to ripen slowly. Exports are handled via Dar es Salaam, Tanzania. Shyira exemplifies the potential of Rwandan highland coffees: precise, distinctive, and powerful in expression.
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Sustainability
Our coffees are traceable back to the farm. We work with importers who share our values and focus on responsible cultivation and fair partnerships – with regard to environmental, social, and economic aspects.
Seasonality
We always buy our coffee seasonally. Our range changes several times a month to always roast the freshest beans. We want each coffee to highlight the specificity of its terroir.
Craft
Roasting is a craft and that's how we practice it. Our roasting team around the German Roastmaster of 2018, Kilian Seger, invests a lot of time in profile development and quality control.
OUR ROAST STYLES
