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One of the most widely drunk beverages in the world, coffee is close to many hearts, and like wine, the area where it is grown affects the taste and flavour profile (along with other factors, including roast, freshness, and so on).
Legado sources beans from all over the world, roasting them in sunny Stellenbosch. High in the hills of the Nyabihu District, near the famous Virunga Volcanoes National Park, is the Muraho Trading Company’s Shyira coffee washing station.
After cherries are brought to the Shyira station, they are pulped by machine. They’re then floated in fermentation tanks overnight, for 12 hours. Workers then perform “ikinimba,” which consists of singing five songs while dancing and stomping on the coffee to clean off the last of the mucilage. This is intended to bring out more sweetness in the coffee. Beans are then graded, from A1 to A4, using serpentine channels based on density and size. Finally, beans are dried for between 20 and 25 days on raised beds. In 2018, Shyira paid for health insurance for all of its farmers for the entire year.
- Coffee beans from Nyabihu District, Western Rwanda
- Brewing method suggestions: versatile, but a fantastic manual brew of any sort
Freshly roasted within two weeks.
- Roast: Light
- Producer: Muraho Trading Co, Shyira Washing Station
- Harvest: March - September
- Variety: Red Bourbon
- Altitude: 1800-2300m
- Processing method: Fully Washed & Sundried
- Region: Nyabihu District, Western Rwanda
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