Aromatics – Blackberry, Caramel, Sugarcane
Body – Syrupy, Honey-like
Brightness – Stone fruits, Candy
Recommended for you if you like slightly darker roasts/ enjoy espressos/ or like your coffee with a dash of milk.
About This Coffee
|Altitude:||5200 – 5700 feet|
In the cup
This medium roast makes for of the most balanced single origin espresso we have ever come across. It begins with a syrupy sweetness of blackberry and sugarcane. Body is rich with honey like texture. Finish is sweet with more of chocolate kind flavours lingering for long.
Recommended for you if you like slightly more developed darker roasts with or without milk. Roasted almond notes are highlighted with milk.
Straight espressos are better with a ratio of 1:2.5
Milk beverage with espresso are best if you add milk only upto two times the weight of an espresso; a 40g espresso should be topped with 80g of steamed whole milk to get the right balance of flavours.
Enjoy on Moka Pot/ Conical Filter / AeroPress as black or with a dash of milk.
Not recommended for cold brew, this method can strangulate the vibrancy of this coffee as this method renders to an undesirable baggy/ nutty note.
If you like it cold, brew it hot and leave it in refrigerator to chill in a container with minimum head space.
About the Farm
It has been five years since we first brought this Red Bourbon from Rwanda and thereafter it has been a regular on shelves. We could not bring it in last year due to pandemic but finally the long wait is over and Silverback Guerrillas from Virunga Mountains are back.
Located in Nyabihu District in North Western Region of Rwanda, Shyira washing station is managed by Josue Dusengiyumva. This is MTCo.’s smallest washing station and sources coffee from the highest altitudes (1800 – 2200 MASL) out of their 5 stations, which explain its uniqueness amongst the rest of the produce. Shyira only has 1 full time staff and 42 casual workers during peak season.
Shyira is an hour drive up the hills from the township of Musanze (Ruhengeri). The weather conditions, soil type and its high-altitude lands makes this CWS an ideal setting for high-quality coffee processing and production. On the drive up to the CWS, when you reach on top of the Shyira hills, you will be met with a view that will take your breath away – the chain of volcanoes in between the beautiful beasts of Rwanda the Mountain Gorillas come from to the waterfalls of the wonderful Gicice river. As if that is not enough, combined with the valley full of white sands, fog covering hills and good weather makes Shyira truly unique and one of a kind.
The station is located deep high in the ranges of the iconic and world-renowned Virunga Mountain and National park ranges.
This is where the Mountain Gorillas/Silverbacks are from; perhaps the best-known wildlife in Rwanda where a lady primatologist named Dian Fossey gave away her life saving these mountain gorillas. The high altitude, plentiful rain and highly fertile and nutritional soils in the area are the reasons why it produces some truly phenomenal tasting coffees.
Shyira CWS only produced fully Washed coffees this season and all was of the Red Bourbon Varietal. The fermentation period was 12 hours and took average of 35 days of sun drying on the African drying beds.