THE COFFEESHOP RWANDA / Shyira Pineapple Maceration

The Shyira Coffee Washing Station (hereinafter referred to as Shyira CWS) is located in Nyabihu District, on the border of Rwanda's Western and Northern Provinces. At an altitude of up to 2,300 meters, it is one of the highest coffee-growing regions in Rwanda. Coupled with the frequent deep fog in the mountain valleys, the coffee cherries cultivated under this unique climate exhibit cup quality distinctly different from other regions.

We have previously imported coffee from Shyira CWS several times. Its naturally high-altitude terroir brings impressive, bright, and juicy acidity, performing exceptionally well.

The special process batch introduced this time, meticulously crafted by Shyira CWS, is named "Pineapple Maceration". This coffee involves steeping and fermenting with locally harvested fresh pineapples, a bold and innovative experiment.

Precise and Meticulous "Pineapple Maceration" Post-Processing

Upon arrival at Shyira CWS, coffee cherries first undergo flotation and density grading to carefully remove defects. Then, manual sorting further removes overripe or unripe fruits, ensuring only perfectly ripe red cherries are kept.

After sorting, these premium cherries are placed into 145 kg plastic fermentation tanks. During fermentation, the team presses four peeled and diced local fresh pineapples into juice. The juice, peels, and even the pulp are then added to the tank without reservation. The fermentation tank is then completely sealed and moved to a cool place for 48 hours of anaerobic fermentation.

After fermentation, the coffee beans are spread on raised drying beds with shade netting. Depending on weather conditions, they undergo slow drying for 35 to 45 days. During this period, workers turn the beans every 30 minutes to ensure even drying and strictly prevent mold growth.

Flavor Profile: Astounding Cleanliness and Balance

Just hearing about this production process, one might imagine an extremely strong, even pungent coffee. However, the actual product exhibits a very clean and refined impression.

A clear and distinct pineapple flavor can indeed be detected in the cup, but it achieves excellent overall balance, with a smooth mouthfeel and even a sense of transparency. Shyira CWS's characteristic citrusy acidity and elegant black tea-like mouthfeel are still clearly discernible. This is a very well-executed and outstanding special process batch. Even for those who are usually reserved about "infused coffee," the exquisite finish of this coffee is definitely worth trying.

In terms of varietals, in addition to Rwanda's most representative Bourbon, the emerging hybrid varietal RAB C15 has also been included. It is worth noting that the champion batch in the Special Process category of last year's "Best of Rwanda" green bean competition was this very varietal. I had the privilege of participating in the cupping session that year and still vividly remember the incredibly prominent and astounding pineapple-like flavor of that winning batch.

Although that winning batch used anaerobic natural processing, this leads to a bold speculation—RAB C15 might inherently be particularly compatible with pineapple-like flavor profiles. It seems that Rwanda's RAB C15 will be a highly anticipated varietal in the industry in the future.