Rwanda, Shyira Washing Station - Anoxic Washed

Country: Rwanda
Washing Station: Shyira
Region: Nyamasheke District
Altitude: 1500 - 2000 MASL
Varietal: Red Bourbon
Process: Anoxic Washed
Taste: Grapefruit, redcurrant, syrupy

The Shyira Washing Station, built in 2017, is situated at 2000 MASL, collecting cherry from neighbouring producers that live between 2000 - 2400 MASL. This is the highest grown coffee in Rwanda, and it’s from a region where very few washing stations are located, making it somewhat unique. It also happens to be located in one of the most stunning areas in Rwanda. It has a river running through the base of the station making water access no issue.

When the cherries arrive at the station they are hand-picked and floated to ensure only those of the best quality continue to the processing stage. These cherries are placed into a deep fermentation tank. A sheet is then placed over the cherries, which is then submerged with cool water. The seal created by the water pressing onto the sheeting creates a vacuum effect on the coffee below, creating an anoxic environment for fermentation to begin, which lasts for 48 hours.

The water and sheet act as a sealant and a heat exchange, allowing the heat build up to transfer to the water, which evaporates. A stabilised temperature of around 25 degrees Celsius ensures that the cherry doesn’t over ferment. This temperature is regularly monitored, and if it falls too low for fermentation to continue, hot water is added to the water pillow, to provide warmth to the fermenting coffee underneath.

Once the fermentation is complete, the water is drained, and the sheet is removed. The fermented coffee is rinsed and drained of all residual liquid. The cherries are then pulped and washed before being sun dried on raised beds for 2-3 weeks.