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Shyira Anoxic Natural

Shyira Anoxic Natural

From one of Rwanda’s most elevated washing stations, a precise 48-hour anoxic fermentation: tropical fruits & marzipan.

£19.50
£19.50
Sale Sold out
Volume

Character

We taste pineapple and marzipan.

Brewing

Recommended for espresso and filter.

Resting

We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

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A Distinction Release

Returning to Shyira for our first Distinction release of the year, we selected a standout Anoxic Natural from one of Rwanda’s most remote washing stations.

Perched at 2,000 metres in the cool mountains of Nyabihu District, Shyira is one of Rwanda’s highest and most remote washing stations. A river running below the station provides a constant source of fresh water for processing.

This limited lot of Red Bourbon was a standout on the cupping table with a pineapple clarity, a creamy texture, and marzipan sweetness.

The Producer

Each lot begins with careful hand-sorting and flotation, ensuring only the ripest cherries continue through processing. The cherries are placed in a sealed fermentation tank beneath cool water, creating an oxygen-free environment for a slow, controlled 48-hour fermentation.

The water helps regulate temperature throughout the process, keeping conditions stable at around 25°C to protect the character and sweetness of the fruit.

After fermentation, the cherries are rinsed and dried whole on raised beds for four to five weeks. Turned every 30 minutes to encourage even airflow and drying, the result is a coffee with clarity, sweetness, and balance in the cup.

  • Production Data

    Produced by Nyamasheke Smallholders
    Region - Nyamasheke District
    Grown at 1800 - 2000 masl
    Varietal - Red Bourbon
    Harvest - July 2025
    Process - Anoxic Natural

  • Anoxic Natural

    Following harvest, ripe cherries are carefully sorted and floated before being sealed in an oxygen-free environment for a slow, controlled fermentation.

    Stable temperatures throughout the process allow the fruit character to develop with clarity and precision, building layered sweetness and a refined acidity.

    After fermentation, the cherries are dried slowly on raised beds, with regular turning to ensure even airflow and consistency. The resulting cup balances vibrant fruit character with structure, sweetness, and clarity.

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