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Scenery Coffee

Rwanda - Shyira Honey [25/26]

Rwanda - Shyira Honey [25/26]

The Shyira washing station produces what we consider to be some of the best coffees coming out of Rwanda - extremely high altitude farms and precise processing combine to produce superlative results.

Having first featured this coffee last season as an espresso focused lot, we felt we'd got that judgement wrong - whilst it banged as a straight shot, the delicate nuances failed to cut through milk. This year we're releasing it as a "light" roaster influence filter - really emphasising the syrupy sweetness we find the honey processing has imparted to this lot

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Brew Guide:

Best Brewed with: Filter

Light Roaster Influence: Pushing this one slightly further at the end of the roast than our lightest style, we're adding a little touch more syrupy sweetness at the expense of the brightest, lightest presentation - but we find it all the better for it.

Best Rested: 3-4 weeks

Filter: 62g/L, 95°C when fresh but when well rested you can go down to 91-92°C  & 64g/L

Espresso: 18g/48g/26-30s. 

We’re tasting: Intensely sweet aromatics - honey, stewed plum and baking spices. In the cup it's bright and creamy - tarocco blood orange, rosehip tea, vanilla & stewed apples. As it cools the florals evolve, with darjeeling tea, floral honey & hints of tea rose, and the acidity evolves towards with tart wild plum and green apple. Bright, lively and fresh.

Traceability

Country of Origin:
 Rwanda
Region:
 Nyabihu District, Western Province
Producer:
 1000 smallholder farmers selling cherry to Shyira
Farm:

 

Field Blend

 
Variety:
 Red Bourbon
Elevation:

Station: 1850 MASL. Smallholder farms: 2000-2400 MASL
Process:

Traditional Honey: Cherries floated & underripes skimmed before being run through a pulper set to remove minimal amounts of mucilage, with a second short soak to remove any final floaters and debris before drying.  During the first 24 hours of drying, the sticky parchment is dried in thin layers on raised beds to prevent over-fermentation; following this drying is conducted with the parchment in thicker mounds with frequent turning and continual hand sorting.
Import Partner:
 Raw Material
Harvest:

Crop 25/26, Arrived UK Dec 2025

Third harvest purchasing coffee from Shyira

 

The Story

Rwandan coffee holds a special place in our hearts - a unique and consistent flavour profile, and landing throughout winter with fresh crops when other East African greens might be starting to get a little tired - in this period, Rwanda and neighbouring Burundi get their time to shine.

One thing that sets Shyira’s quality apart from other stations is the altitudes of the farms that surround it - with some farms broaching a whopping 2400 MASL, the harvest can be somewhat delayed due to the cooler climes at altitude, with the best of Shyira arriving on later containers. When Gaudam and Karthick Anbalagan (the founders of the Muraho Trading Company, Raw Material’s in-country export partner) set up Shyira, the focus was always intended on the highest possible quality with a smaller station - the location is somewhat outside of the usual coffee production areas and less served by other washing stations. Nestled on a hillside abreast the Gicice river, the location and consistent output of Shyira is testament to the work that Muraho and Raw Material have put in

Smallholder farmers will deliver cherry to Shyira continually throughout the harvest period - bringing in sacks on the back of bicycles or carried by hand. Farmers are paid on the spot according to the weight and quality of cherry delivered, with a second premium paid once the coffee has been exported.

Credit for additional farm & producer photography: Raw Material

Resting: If you can bear to wait, coffee stored in the bag (un-opened) for this period will improve immensely as it releases CO₂ created during the roasting process, and will be at peak flavour for several weeks following the "Best Rested for" indication.
You are of course welcome to open your coffee earlier and it should still be tasty!

Once opened, consume within 2 weeks 

We suggest that all of our coffees are best enjoyed within 3 months from the day it was roasted and indicate the "roasted on" date & "best before" date on the rear of the bag.