26004_AnoxicWashed_RedBourbon_Shyira_Rwanda (UK)

for process_specificity:
# traceability
The Shyira washing station in the Nyabihu 
district of Rwanda processes coffee grown at the highest altitudes possible 
in Rwanda using precise post-harvest processing protocols. 

Harvested cherries are hand-sorted and floated to select only perfectly ripe cherries. Cherries are then placed in a fermentation tank which is covered with a sheet submerged in cool water that 
creates an anoxic environment. The water 
submerged sheet acts as a sealant and heat exchange, maintaining a stable 25°C for a 48-hour fermentation. Post-
fermentation, the water and sheet are 
removed, and the coffee is rinsed, pulped, washed, and graded. Finally, the coffee in parchment is then sun-dried 4–8 hours daily and dried on raised beds for 2–3 weeks.

for source_data:
# traceability
  id = 26004
# genetics
  species = arabica
  cultivar = red bourbon
# process_intervention
  process = anoxic washed
# farming, production & supply
  station = shyira
  
  region = nyabihu district
  origin = rwanda
  supply = raw material

for sensory_profile:
# attributes and intensities
  acidity:    low ------------:)----- high
  fruitiness: low -----------:)------ high 
# descriptors
  descriptor{1} = blackcurrant
  descriptor{2} = apple
# flavour window
  window.start = 2 weeks post-roast   
  window.end = 6 weeks post-roast

for compliance_metadata:
# what legal told us to include  
  coffee_species = arabica
  bag.contains = 200 g

# whole beans
Coffee is sold as whole beans (not ground). Coffee will be fulfilled and shipped out within 1 week after ordering and not more than 4 weeks after roasting at the time of fulfilment.