We taste a very heavy bodied red fruit profile alongside the Rwandan flavor profile of baking spices and crisp acidity. There's a deep red fruit note that's jammy and sweet with a layered presentation due to fermentation! We recommend you taste this coffee when it's almost room temp.

For best results, please rest this coffee for at least 4+ weeks! 

From La Cabra:

This is only the second year we have been able to purchase an anaerobic lot from Shyira. Cherries were fermented under a tight plastic sheet, with water poured on top in order to ensure a seal and maintain anaerobic conditions. Using water as a seal means that any oxygen present is allowed to escape, but cannot reenter the fermentation tank. After 48 hours, the plastic sheeting was pierced, allowing the water to flow over the cherries, cooling them and slowing the fermentation. The cherries were then spread out under the sun, drying them to a point where fermentation is stopped, before gradually building deeper layers in order to slow down the overall drying time to around 35 days.

This leads to a rich flavour profile, driven by complex jammy berries and soft florals, while maintaining the crisp citric acidity inherent in all coffees from Shyira.