'Munwarukweto' Rwandan Coffee

From the dramatic highlands of Nyabihu District, this coffee comes from Shyira, one of the highest coffee-growing areas in Rwanda. Sitting between 1,800 and 2,000 metres above sea level, with cherries collected from neighbouring producers farming up to 2,400 MASL, this is coffee shaped by extreme altitude, slow maturation and cool mountain air.

Composed entirely of Red Bourbon, this lot undergoes an anoxic natural fermentation – a carefully controlled process that enhances sweetness, structure and aromatic depth. Fermentation takes place in sealed tanks for 48 hours, creating a low-oxygen environment that allows flavour to develop with precision and stability. The coffee is then dried whole in cherry on raised beds for four to five weeks, producing a cup that is layered, expressive and vibrant.

Shyira’s isolation, altitude and meticulous processing make it a rare expression of Rwandan coffee – lifted, complex and unmistakably high grown.

We’ve named this current offering from Shyira Munwarukweto, after the Kinyarwandan name for the native shoebill bird.

ORIGIN
Built in 2017, Shyira Washing Station sits at nearly 2,000 MASL, nestled in one of Rwanda’s most striking landscapes. A river runs through the base of the station, providing reliable access to fresh water in a region where few washing stations exist. Its remoteness and elevation make Shyira both unique and quietly exceptional.

This coffee is produced in partnership with Muraho Trading Co., whose work focuses on helping washing stations and affiliated cooperatives improve quality, access new markets, and secure higher prices for their coffee. Their approach is long-term and collaborative, built on trust, transparency and shared learning as they navigate the specific challenges faced by Rwandan producers.

One of Muraho’s most distinctive traditions lives at the heart of processing: every washing station has its own song. At Shyira, workers gather throughout the day to sing and dance while ceremonially stomping the fermenting parchment inside concrete tanks. This ritual not only builds pride and collective ownership, but also physically agitates the coffee during fermentation, contributing to consistency and quality.

Through this blend of innovation, tradition and deep respect for people and place, Shyira represents a model of production that is both progressive and rooted; where altitude, process, and community come together in the cup.