Rwanda - Shyira

Notes: Mandarin, Cherry and Milk Chocolate

Washing Station: Shyira Washing Station

Region: Nyabihu

Altitude: 2000 MASL

Varietal: Bourbon

Process: Washed

Drying: Raised beds for 30 days

About The Farm: Shyira Washing Station is a brand new station built by
Muraho Trading Company in 2017. It is the darling of their
stations. The station itself is situated at 2000 MASL and
collects cherry from producers in the surrounding area
between 2000 - 2400 MASL. This is the highest grown
coffee we know of in Rwanda, and it’s from a region where
very few washing station are located making it unique.
All cherry is hand-sorted before a pre-pulp float, under
ripe or damaged cherry is removed, along with any foreign
objects. Next, cherry is floated in pre-pulping tanks
removing any floaters and then pulped. Coffee is
fermented in concrete tanks for an average of 8 hours.
During this time, the ferment parchment is agitated
several times throughout the day by way of ceremonial
foot stomping. The process takes about 20 minutes and
all the while, the fermentation process is assisted with
the agitation of the coffee. After fermentation, coffee is
released into a large serpentine grading channel.

This process also separates parchment into different
density grades. The highest density grade, A1, is trapped
by submerged gates early on in the serpentine, where
lower density coffee is allowed to pass through.
Eventually, we end up with three grades A1 and A2, which
sell as specialty coffee and A3/A4 grades which usually
sell into the commercial market. There is no quality
difference between A1 and A2 grades, rather a
difference in density. During the washing process,
parchment is regularly agitated; this is to encourage lower
density parchment to float and to clean any residual
mucilage off the parchment. Once the parchment is
separated into grades, it is given a final post wash rinse.
At this point, coffee is then taken to a predrying area
where the parchment is hand-sorted removing any insect
damaged, discoloured or chipped coffee. Parchment is
then laid out to dry where it is turned on a regular basis
throughout the day.




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