Roast Date: 

Tastes Like: Whitecurrant, Floral Honey, Dargeeling

Origin: Nyabihu District, Rwanda

Variety: Red Bourbon

Producer: 1000 private smallholder farmers selling cherry to Shyira

Elevation: 1850 masl

Process: Anoxic Washed

Cherries floated & underripes skimmed, placed in a clean tank with a plastic sheet on top, which is then weighed down with cold water. This “water pillow” fermentation weight allows for an extended 48hr anoxic ferment with temperature control. Post ferment, the cherry is pulped, and the parchment is run through grading channels to both separate by density and scrub off mucilage. Clean parchment dried on raised beds over 2-3 weeks.