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Producers: Local producers surrounding Bukeye washing station
Varietal: Field Blend, likely Red Bourbon and Mibirizi
Process: Washed
Tasting notes: Fresh Oranges, Cola Syrup, Orange Blossom
Producer info and cup notes:
Located on the outskirts of Bukeye Village in Kayanza at 1,760masl, Bukeye washing station was the very first operation Long Miles built. Bukeye lives and breathes coffee, most of its population are coffee farmers and the surrounding producers receive both a cherry payout, and yearly premiums for quality consistency.
In the cup, the cola spice notes hit first, abruptly countered by a bright orange blossom floral. As the acidity starts to peak, fresh and ripe oranges pop up, settling in with more spice and black tea notes on the finish. A strong oolong tea note crops up just in the final sips of this one, similar to a puer tea orange.
![Shyira Anoxic Washed [25/26] - Rwanda](http://kultivarcoffee.com/cdn/shop/files/rwanda_shyira_washed.png?v=1775998807&width=1500)
![Shyira Anoxic Washed [25/26] - Rwanda](http://kultivarcoffee.com/cdn/shop/files/Shyira2018IMG_6788.webp?v=1775998807&width=1500)
Anoxic Washed, Red Bourbon, Light Roast - Best brewed with Filter (excellent batch brew or pourover option). Would bang as a turbo-spro with rest
The Shyira washing station produces what we consider to be some of the best coffees coming out of Rwanda - extremely high altitude farms and precise processing combine to produce superlative results.
Returning for its third season, we've got the two anoxic lots from Shyira. This year in a reversal of fortune, we're preferring the anoxic washed lot - we're finding really bright, clean acids and an incredible sweetness.
We’re tasting:
Aromas of grapefruit curd, panela and white florals. In the cup it's got a zippy bright acidity with heaps of structure - we're finding ripe whitecurrant, floral heather honey, hibiscus milk tea, golden raisin and stewed plums. As it cools we get a gentle note of darjeeling tea alongside a brioche sweetness, like vanilla pain suisse.
Current components: Rwanda Jiwama Red Bourbon Washed and Kenya Muinami Estate Ruiru Natural
Tasting notes: Raspberry, lemonade, dark chocolate
Producer info and cup notes:
As we have grown as a roastery, we have become more and more interested in the idea of blends and what they can do both logistically and for flavor improvements. There are often coffees we receive that just don't quite live up to our expectations, or don't quite fit our "ultralight" standard roast profile. As a way to ensure the hardwork of producers doesn't go to waste, we've decided to funnel those sorts of coffees into a discounted, bulk quantity blend roasted omni-light to better suit the green. For this first iteration. we chose Rwanda Jirama Red Bourbon Washed and Kenya Muinami Estate Ruiru Natural, and chose to blend them at an exact 50/50. The Rwanda washed component delivers very clean stonefruit, a lovely lemonade acidity, and a silky body. The Kenya Natural is bursting with clean red fruits, oolong tea and cola spices.
Together, we find notes of strawberries, raspberry lemonade, and a lovely specialty dark chocolate bass note that carries this very well as a 1:2 classic espresso or batch brew.
Source: Royal Coffee(rwa) and Crop to Cup(ken)
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