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![Shyira Anoxic Natural [25/26] - Rwanda](http://kultivarcoffee.com/cdn/shop/files/rwanda_shyira_natural.png?v=1775998395&width=1500)
Anoxic Natural, Red Bourbon, Lightest Roaster Influence - Best brewed with Filter (excellent batch brew or pourover option). Would bang as a turbo-spro with rest
This year's Shyira anoxic natural is presenting a slightly different fermentation character in the cup compared to the last two crops we've purchased. Having passed our feedback to Muraho via Raw Material, we've found that for this season's lot, there was likely some extra "on-bed" fermentation due to rain during early drying requiring the cherries to be covered for longer during initial drying.
We're finding it heavier, denser, more dark purple fruits and heavy characteristics compared to the usual brighter + lighter profile we expect from Shyira for the anoxic natural. We've applied our funk-minimising approach to this coffee to expose maximum aromatics and acidity (leaving this with a truly light roast) but there's no two ways about it, this coffee tastes of a heavy hand with the post-harvest approach.
Lovers of funk, rejoice
We're tasting:
Big process-driven aromatics - we're finding banana rum, overripe pineapple and pear drops. In the cup it's heavy dark stewed fruits - plum, blueberry, apple and rhubarb, with a muscovado sugar sweetness. As it cools the acidity evolves towards tamarind and freeze dried blueberry, with gentle baking spice and ruby port, medjool dates and milk chocolate.
Traditional Washed, Castillo, Light Roaster Influence - Brilliant batch or espresso option, crowd pleaser
Another CDNT producer, this lot was all comfort flavours and very sweet - a classic example of Castillo processed well. This lot was separated out from the regional blend due to its quality, and we're releasing it as a nice easy going washed lot full of comfort flavours - and as such we're taking the roast a touch further to support the cup.
We’re tasting:
Aromas of milk chocolate, dried apple and fig jam. In the cup it's got a syrupy texture with the aromatics carrying through to the cup, joined with ripe plum, toffee apples and cranberry, alongside toasted pistachio & macademia nut. We're finding a little of the traditional Castillo cup character but presenting as fig leaf - hints of coconut, vanilla and a fresh herbality.
Traditional Washed, Red Bourbon (SC 13/14), Light-Medium Roaster Influence - House Filter Omni, great on batch or a more trad guest espresso
"When you do buying work in the field at origin, cup all the grades" - some wise words once given to us by one of our old green coffee mentors, many years ago. They started the bones of the Gito project: In Rwanda, coffees are density sorted multiple times at the washing station, then again at the dry mill before being screen sized (sorting beans by size). Due to the legal mandates to improve the reputation of Rwandan coffee as well as the perception for quality, only the larger screen size lots would be exported, with the smaller screen sizes being sold on the internal market for a fraction of the price.
The rub - and what you find when you cup all the grades - is that these SC 13/14 beans are excellent - just as good as the rest of the station output. At about 50% peaberry content you could almost market it as that alone. By taking the undersized output of the MTC stations, seperated during dry milling and thenb preparing them to an export level of colour sorting - the Gito (meaning small) project delivers a significantly higher return of value to the producers, and it's very tasty. We're on our third season of buying Gito now and it always continues to deliver.
Having bought for Facility, last season we flagged that it absolutely could hold its own as a house filter or single origin release; whilst we have the Natural lot in Facility V13, we're making a start on the Washed as our next house filter - after a run of natty numbers on house batch, it's good to return to something more clean.
We're tasting:
Aromas of marmalade, dark fruits and toffee. In the cup it's buttery bodied and very sweet, with distinct notes of plum crumble, stewed apple and milk chocolate. As it cools the sugary notes evolve to fruity muscovado.
A cup of coffee consists around 98% water. So the quality of that water has a huge impact on flavor. Water which is too hard can make coffee taste bitter or dry, while water without minerals can lead to flat, dull flavors. The right mineral balance helps extract aromas properly, making your coffee taste clear, vibrant, and well-balanced.
If you want to get the most out of your coffee, start with the water.
ZeroWater filtration
Brewing with the right water for your specific coffee is always tricky, specifically at home or on the go. The ZeroWater filtration systems are very advanced and will turn even the hardest tap water into clear water without dissolved solids.
ZeroWater’s 5-stage filter goes beyond the usual. Where standard filters are designed to improve flavour, this filter removes up to 99.6% of dissolved solids, including heavy metals and other unwanted stuff you’d rather not think about. The result? Clear, clean water that lets your coffee shine. Each filter uses ion exchange technology to strip the water back to its essence; nothing added, nothing lingering. Just refreshing clarity in every cup.
For best results, swap your filter when your TDS meter reads 006 ppm or more. Easy to check, easy to change. For most European households, this will be around 100-150 liters of water, or a maximum of 3 months.
Make sure to add your preferred minerals after filtering your water for the best results when brewing coffee (or tea). For example, use the light roast profile minerals by Third Wave Water for a quick and easy way to create your perfect coffee brewing water after filtering.
Be aware: every filter is tested at ZeroWater before dispatch, so the filter can be a little damp when unpacking.
Tasting notes Rose hip, bergamot & iced tea
Region Guji
Farm Sewda Wet Mill
Altitude 1.920 – 2.150 meters
Variety 74118, 74110, 74158
Process washed
About beans:
Sewda Natural Coffee Processing Wet Mill, where this Sawana lot comes from, is located in the region of Oromia, Guji, Ethiopia. It is a purchasing and processing station, where local coffee farmers harvest ripe cherries and deliver them daily. It serves around 600 smallholder farmers in the area. Upon delivery, cherries are weighed, organized, and sorted accordingly. Contributing producers are paid a market price that includes a premium for high-quality selection.
Sewda Wet Mill is owned by Testi Trading PLC, a family-owned company embedded at the origin to supply the specialty coffee industry with high-quality coffee beans. Mr. Faysel together with his family established Testi Trading PLC in 2009. The name ‘Testi’ means joy or Happiness in the Harrari language (it is also the name of Faysel’s middle son). Testi is focusing on quality and long-term relationships, as well as maximizing the potential of Ethiopian Coffee. Their focus is to work with their supply chain of smallholder farms to improve their livelihoods and living conditions.
The present lot followed a washed process. After coffee cherries are delivered to the washing station, they’re carefully sorted and floated to remove any defects, ensuring only the highest quality cherries make it through. The cherries are pulped and fermented for 26-32 hours, then washed and further sorted before being laid out to dry on raised beds.
It takes 10-14 days for the beans to reach their optimal moisture level, and they constantly have to be turned and raked to maintain drying consistency and quality. The beds are also covered every day between 12-3pm to protect the delicate coffee beans from the sun, and again at night as a barrier against humidity.
In the cup, you will find an elevated classic washed Ethiopian profile, expect notes of rose hips, iced tea, and bergamot.
Tasting notes Grapefruit, nougat & orange blossom
Region Genova, Nariño
Farm Marcel Ordonez
Altitude 1.950 – 2.000 meter
Variety Pink Bourbon
Process Double fermented Washed
About beans:
Production, harvest, wet- and dry-milling are all done by the Argote family. Produced without pesticides, the Argote family inspects all coffee trees visually for signs of leaf rust. Transition to regenerative agroforestry on its way. Actively creating a village of specialty coffee producers.
This double-fermented washed Pink Bourbon lot is very clean and complex, with notes of grapefruit, nougat, and orange blossom.
Tasting notes Mandarin, galia melon & magnolia
Region Inkawasi, Cusco
Farm Hugo Pareja
Altitude 2.200 meter
Variety SL9
Process Washed
About beans:
Hugo Pareja and his wife, Flor Lopez, a young married couple who are guided by the coffee tradition of Hugo’s mother, have made coffee their main livelihood. Hugo has been growing coffee on his own farm since he was 17 years old. Now at 40, he shares this work with his wife and his three children.
Initially, they cultivated the Typica variety, but 7 years ago, the cooperative, of which they are members, gave them a new coffee seed that was well known for its quality, but without even sharing the name. After 3 years, they harvested their first coffee cherries. The cooperative gave him the good news that their coffee had a very good cup score, but that it could even get better. They gave them more seeds and training to continue improving their processes.
Assistance from the cooperative also included knowledge on how to improve selective picking and monitor fermentation so that they could get the most out of their beans. Over time, Hugo and Flor have become aware of the potential they have in growing this new variety that they now know very well: SL9. They have set up their own nursery of 1000 SL09 seedlings that they hope to plant on another 0.75 hectares in March. It is believed that the original Geisha seeds got cross-pollinated with other varieties from the same area, creating what they have named the “Inca Geisha”, a mutation of the Geisha variety that is unique to this particular environment. Keeping all the stunning flavours of the Geisha but not corresponding 100% genetically with it.
Hugo also grows Typica, Bourbon, Caturra, and Catimor. His farm has organic production, using waste from his own farm and also from raising small animals. Biodiversity and shade are important to him as he’s got different tree species on his farm: pisonay, pacae, barbasco, alder, and pines.
This washed SL9 lot was fermented for only 9 hours after floating and depulping. The result is a complex cup with flavours of mandarin, galia melon, and magnolia.
Tasting notes Chocolate & walnut
Region Paraná
Farm Capricornio Coffee Partners
Altitude 700 – 1000 meters
Variety Various
Process Honey
About beans:
Quality and consistency. It’s not easy when you’re a farmer, with changing weather and different circumstances on a yearly or even seasonal basis, to match the same flavor profile as last year. It might even be impossible. For this reason, the team of Q-graders of Capricornio Coffees cups all the coffees of the more than a dozen partner fazendas and farmer groups, grades them according to their flavor and quality, and then makes farmer blends, solely based on taste. Since 2022, Capricornio Coffees designed a program to achieve the flavour stability we seek while only sourcing from the same partners year on year in their trusted network: São Jerónimo da Serra, Mulheres do Café Matão, Fazenda Fronteira, and Fazenda California. For example, the Dulce Signature blend is described as dark chocolate, with a sweet and round thick body. One year, this might consist of more coffee from Fazenda California and less from São Jerónimo da Serra. The year after, this might be the other way around.
Farm composition in the coffee bag might change, but the farms don’t sit still either. Being part of Capricornio’s 4 Seasons Project, they get free agronomical support, with an agronomist visiting them every 60 days. Together, they look at plant and soil health and do soil measurements, which are used to advise on which parts of the farms need extra attention. It’s high-end knowledge and a solid partnership to provide a sustainable future.
The cup profile gives us everything we want in a good Brazilian coffee: good body and sweetness, mild acidity, and heavy chocolate and nutty flavours without any fruit notes. A true crowd pleaser.
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