Shyira Anoxic Natural

From one of Rwanda’s most elevated washing stations, a precise 48-hour anoxic fermentation: tropical fruits & marzipan.

Shyira Anoxic Natural from Rwandan producer Obadiah Coffee represents an intriguing application of anoxic natural processing, a method that ferments coffee cherries in controlled, oxygen-free environments. This approach to natural processing is designed to amplify and direct fermentation pathways, often yielding distinctive flavor expressions. The roaster identifies tropical fruits and marzipan as the coffee's defining characteristics—a combination suggesting both bright, juicy notes and subtle nutty sweetness. Rwanda's high-altitude coffee regions have become increasingly recognized for their distinctive cup profiles, and experimental processing techniques like anoxic fermentation continue expanding what's possible in the country's coffee offerings. Obadiah Coffee presents this lot as an opportunity to explore how controlled fermentation can shape a coffee's sensory identity.