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A crisp citrus-driven cup with heavy floral aromatics, in this lot from the Nyabihu region by Muraho Trading Co.
Regular price Kr. 159,00 DKK
Regular price Sale price Kr. 159,00 DKK
incl. vat/tax
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Coffee Expression The cup is driven by fresh citrus, followed by heavy floral aromatics.

Producer Our fourth year working with Muraho Trading Co

Whole Bean Coffee / Both for filter and espresso

Brewing Advise

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.

Technical Data

Producer Shyira Farmers

Region Nyabihu

Altitude 2000 masl

Varietal Bourbon

Process Washed

Harvest June 2023

Shipping & Delivery

· Free shipping available

· Ships within 1-3 days from Denmark

· Coffee is roasted to order

· More info

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This is our fourth year working with renowned Rwandan producers Muraho Trading Co. The coffees that they produce are quite simply some of the best Rwandan lots we have tasted at La Cabra, and Gaudam and Carthick Anbalagan, the brothers that run the project, are among the most innovative producers in the country. Last summer, Carthick was able to visit us and cup together with the team in Copenhagen, sharing stories of the most recent harvest in Rwanda.

Return to Rwanda

Gaudam and Carthick were brought up in Rwanda but moved to Wellington, New Zealand as teenagers. After the devastating effect that the 1994 Genocide had on the country, the brothers felt they had to return and be part of rebuilding and recovering the land they had always called home. So they left life in New Zealand behind, moved back to Rwanda, and started work on the project that became Muraho. 

Since then they have gone from strength to strength, and now own several stations throughout the coffee producing regions of Rwanda, exporting coffee to some of the world’s finest roasters. They have also innovated, having been the first to produce and export naturally processed coffees from Rwanda in 2016, after lobbying for government permission for several years. 

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. 

Shyira Washing Station

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. This washed lot has a clear citrus acidity, backed up by a deep white sugar sweetness and the typical heavily savoury, almost musk-like floral aromatics we often find in Rwandan lots.