RWANDA ​SHYIRA LOT 1A

General Information

Origin: Rwanda
Region: Northern Province
District: Nyabihu
Washing Station:  Shyira
Farmers: 1869 active members
Cultivar: 100% Red Bourbon
Altitude:  1850 - 2300 masl
Process: Fully washed with double fermentation
Harvest: April - June 2020
USD per Kg of Cherry: 0,33 USD/Kg
Screen | Moisture | Density: 15+ | 9.5% | 0.704 g/ml 
Packaging: 60 Kg + GrainPro
Score: 86
Notes: Pineapple, sugar cane, lemon, juicy
Ikawa profile: Washed Basic

TRACEABILITY

The Shyira washing station was built in 2017. It is located halfway from Kigali to the famous Virunga Mountains, which is also home to one of the few remaining groups of mountain gorillas, in the district from Nyabihu, north of Rwanda. Shyira is the station that produces the highest altitude coffees in Rwanda, above 1850 m above sea level. In addition, the climatic conditions and the type of soil make this CWS an ideal setting for the processing and production of high quality coffee.

After establishing the first Coffee Washing Stations (CWS) in the Nyamasheke district, Muraho wanted to expand his regional flavor profiles in other areas of Rwanda. The search was focused on an area that not only had tremendous potential in the production of high quality coffee, but where it could generate a greater socioeconomic impact through specialty coffee. With Shyira CWS it has been possible to have a positive influence in the area and to produce a truly unique coffee style and flavour that sets itself apart from all other coffees in Rwanda.

Unfortunately, on May 6, 2020, heavy rains hit Rwanda, causing floods and landslides that have killed at least 65 people and caused incalculable amounts of property damage. One area that was particularly affected was the Nyabihu district, home to the Shyira and Vunga washing stations, as well as the more than 200 families who work there. The Nyabihu district alone has experienced the tragic deaths of 28 farmers from the floods, as well as the loss of more than 325 homes, livestock and coffee trees, with damages estimated at $ 132,000.

HISTORY

When we talk about Rwanda, it is impossible not to mention the horrible genocide that occurred in 1994, which left almost 1 million dead. Despite that sinister past, today it is admirable to see how this small nation has risen from the darkest depths, to become one of the most prosperous and secure countries in all of Africa.

Currently, the coffee industry in Rwanda is at its peak and producing exceptional coffees. The road has clearly not been easy, but through the leadership of a commited government, educational projects and strategic planning, they have laid the solid foundation for this success.

Today approximately 420,000 people are directly or indirectly related to the coffee industry. The prices of quality coffee are more stable than the prices of commercial coffee, which has improved the quality of life of many coffee farmers and their families. In addition, coffee also contributes to the reconciliation of the main ethnic groups: Hutus and Tutsis; as we have seen them working together, shoulder to shoulder, to produce more and better coffee.​

PROCESSING

Once delivered to the washing station, the cherries are visually inspected and graded by gravity for the first time, using a bucket or a tank full of water, to remove floaters and ensure that only mature cherries are processed. Then they will go through the mechanical pulper, usually in the early afternoon. After pulping, they will be sorted by density into two or three categories, each category going to a different fermentation tank. 

After pulping, coffee is dry-fermented for 12-24 hours. Then, it is washed and graded again by gravity using the washing channels (the heavier beans will sink). Later, it will go into soaking, which is a wet-fermentation in a tub or tank with clean water for another 24-48 hours. 

Then the coffee, will pass to shaded African beds, where usually women, will remove defects by hand when the parchment is still wet, this way defects are easier to detect, and also, coffee will begin slowly and gently the drying stage.

Once the defects have been removed, the parchment is transferred to the raised beds under the African sun for about two to three weeks. During this period, the parchment is constantly moved several times a day to ensure an even drying.

Finally, when the coffee reach between 11% moisture content, will be stored in parchment, separated and labeled carefully. When ready for export, the parchment will be transported to Kigali for milling, packing and loaded in the container.​

HAND SORTING THE POTATO DEFECT

SHYIRA cws LOCATION
CONTACT
green@coffeekilimanjaro.com
+34 675 608 692
WHERE WE ARE
Barcelona, Spain
Santiago, Chile
​Budapest, Hungary