This is our second release from our Top Shelf line and it's an incredible presentation of Rwandan terroir. This is a beautiful and complex expression of geisha grown in Rwanda and it's popping with florals, crisp, crisp acidity, and honey. Please read below for our tasting experience and resting instructions! 

Tasting Experience: 

Hot: White flowers forward, balanced yellow tropical acidity, very clean and delicate presentation. The finish is very long and honey like with a clean and round jasmine finish. long finish. 

Warm: As the cup cools, the acidity starts to open up and become structured with a bright lemon-like citrus acidity. The florals start to take a back seat with acidity stepping forward and the finish become even sweeter. Look for the jasmine that starts to pop up in the finish!

Room temp: At room temp, the citrus acidity becomes super crispy yet the profile is very balanced. There is fantastic harmony between the acidity, florality, and sweetness. The florals pop up a lot more and become structured alongside the acidity. The cup even becomes sweeter with the honey appearing alongside a very apparent jasmine note in the finish! 

We recommend you rest this coffee for at least 4+ weeks for best results. We also suggest you experiment with longer ratios on this coffee and see how it opens up with time! 

From La Cabra: 

The Shyira Coffee Washing Station (CWS) is the highest altitude of the Muraho stations, located in the northern Nyabihu district. Shyira’s remote location also means it is the smallest station; a big driver in the decision to build here was the greater impact that Muraho could have on the very rural population. Here, their genuine drive for social change led to a focus on access to speciality coffee knowledge, and importantly pricing.

Over the past couple of harvests, Shyira has consistently produced our favourite lots out of Rwanda. The weather conditions here are perfect for both production and processing, the volcanic soils are healthy, and of course the high altitude leads to slow maturing, sugar-rich cherries.

These conditions gave rise to the idea of testing different varietals here, a study in the effect of Rwandan terroir on well-known and characterful varietals from elsewhere in the coffee belt. These rare varietals were introduced to the Shyira nursery in 2018, and seedlings were taken to a small model plot nearby shortly afterward. 

This means the team at Shyira have full control over the fertilisation, pruning, harvest and processing of the cherished Geisha fruit. 

This washed lot has a clear citrus acidity, backed up by a characterful honey sweetness, while the typical heavy Rwandan aromatics are lifted to bright and crisp jasmine.