Rwanda, Shyira

Country: Rwanda
Washing Station: Shyira
Region: Nyabihu District
Altitude: 1500 - 2400 MASL
Varietal: Red Bourbon
Process: Anoxic Washed
Taste: Grapefruit, redcurrant, syrupy

In Rwanda, our import partner, Raw Material, works alongside Muraho Trading Company. This partnership helps affiliate co-operatives increase their quality of production, fetch a higher price for their coffee, and introduces them to new markets. Raw Material supply coffee from across Muraho’s washing stations, which are located in the Nyamasheke, Gakenke, and Nyabihu regions of Rwanda.

Situated at almost 2000 MASL, the Shyira Washing Station, built in 2017, is reputedly the highest washing station in Rwanda, collecting cherry from neighbouring producers that live between 2000-2400 MASL. Not only that, the river Mukungwa runs through the base of the station making water access problem–free. 

Every Muraho washing station has its own song. These have been created to instil a sense of pride and ownership in both full-time and casual workers. Throughout the day groups of staff join together in song, dancing in the fermentation tanks, their ceremonial foot stomping assisting with the agitation of the coffee.

Anoxic Washed Process

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, covered with a sheet and submerged with cool water. The seal formed by the water pressing onto the sheeting creates a vacuum effect on the coffee below, and in effect 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 cherries don’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.