24016_17_18_PostHarvestProcesses_Shyira_Rwanda (uk)

% post_harvest_process exploration
coffee from the Shyira washing station this year is again, unbelievable. to the point where i almost secured all five versions of their red bourbon, wherein post-harvest processes included washed, anoxic washed, honey, natural and anoxic natural. honestly speaking, it would have been amazing to get all five, however i resisted and chose three that had the biggest variation in flavour. 

given the time of year, this release had to be special - more so than just three small bags - and hannah really had an incredible vision on this one - i mean, look at them!

so here, you get 72g of each coffee (enough for 4x 18g doses), in matt black, metal tins, with the awesome faces plastered on top. the tins arrive in these black boxes filled with multi-coloured shredded paper (because it's super cool and functionally protecting the tins at the same time), a card describing the coffees, another with roast specific data (date, time-temperature profiles, etc.) and extraction recipes and a holographic dialect sticker.

% retail box
mass_in_box = 3x 72g = 216g total

% what, where, who  
post_harvest_process = [‘anoxic washed’,‘honey’,‘natural’] 
producing_country = rwanda  
cultivar_variety = red bourbon
station = shyira
supplier = raw material

% flavour(anoxic washed)
flavours = [ ‘fig’ , ‘lychee’ ]  
acidity = moderate-to-high(+0.5)  
bitterness = moderate(0.0)  
fruitiness = moderate(0.0)

% flavour(honey)
flavours = [ ‘blackberry’ , ‘apple’ ]  
acidity = moderate-to-high(+0.5)  
bitterness = moderate(0.0)  
fruitiness = moderate-to-high(+0.5)

% flavour(natural)
flavours = [ ‘raspberry’ , ‘papaya’ ]  
acidity = moderate-to-high(+0.5)  
bitterness = moderate(0.0)  
fruitiness = high(+1.0)

% what legal told us to include
coffee_species = arabica
coffee_batch = 24016, 24017, 24018

% what raw material want you to know 
anoxic washed = After receiving cherries, only the best quality are selected through hand-picking and floating. They are placed in cleaned fermentation tanks, covered with a sheet, and submerged in cool water to create an anoxic environment for 48-hour fermentation. The water acts as a sealant and heat exchange, maintaining a stable 25°C by evaporating excess heat. Temperature is monitored, and hot water is added to the water pillow if needed. Post-fermentation, the water and sheet are removed, and the coffee is rinsed, pulped, washed, and graded. Finally, the beans are sun-dried 4–8 hours daily and dried on raised beds for 2–3 weeks.

honey = Cherries are hand-sorted, floated, and pulped to remove underripe, damaged, or low-density fruit. Fermentation occurs in concrete tanks for 12 hours, with ceremonial foot-stomping for agitation. Pre-pulp flotation is used to remove foreign material before the cherries are de-pulped, removing the skin but retaining almost all the mucilage. Cherries are later rinsed to remove floaters post-pulp. This coffee, with a distinct orange rendering, is dried on raised beds, thinly spread for maximum sun exposure and later heaped for even drying. Coffee is dried for 35 days, being turned frequently when the sun is high and covered at night - these drying conditions minimise over-fermentation.

natural = Cherries are hand-sorted to remove underripe or damaged fruit and foreign material, followed by pre-pulp floating to eliminate floaters before pulping. Cherries are sorted, cleaned and then evenly spread on raised beds for drying, ensuring consistent airflow and protection from moisture and animals. The cherries dry over 30 days, turned frequently in sunlight and covered at night. Once fully dried, the outer fruit is removed, leaving the coffee beans ready for sorting and packing.

% 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.