Here's how we brew this floral and citrus sensation from the GOATs of the Nordic roast: Rwanda Shyira by La Cabra!

This silky smooth coffee was grown around the small Shyira Washing Station in the remote northern Nyabihu district of Rwanda, where the rich volcanic soils and high altitude lead to slow maturing, sugar-rich cherries. We were struck by its tart red fruit fragrance and clean, juicy grapefruit acidity. Look for notes of blood orange, honey, nectarine, and hibiscus, with a silky, tea-like body.

🌍 Origin: Nyabihu, Rwanda

💦 Process: Washed

🔬 Varietal: Bourbon

⛰ Elevation: 1,900 MASL

Brew Recipe for Rwanda Shyria by La Cabra

Using Stagg X Dripper


22g of Rwanda Shyria by La Cabra - for the sake of this recipe, I am using coffee that was rested 2.5 weeks.

350g of water


1. Measure and grind coffee

Measure out 22g of coffee beans and grind them on amedium-coarse setting. We used setting 5.2 on Ode with Gen 2 Burrs, which is about 4.2 on Ode with Gen 1 Burrs, which is a 6.2 on Ode + SSP burrs, which would be in the middle of or slightly toward the coarser end of the Pour Over range on Opus.

2. Heat water and rinse the filter

Heat water to 200°F and rinse your filter before putting your coffee grounds in.

3. Pour 45g of water for the bloom

Fully saturate your coffee grounds with 80g of water, and allow about 35 seconds for the bloom. Add a gentle 5 swirls right after you pour your first pour for the bloom. Set the dripper back on your vessel.

4. Continue pouring in 4 stages

After the bloom, pour to 150g, then 250g, and finish at 350g. After the last pour, give 15 gentle swirls. The total brew time varies, but we’re aiming for a longer brew of 4:00 minutes or greater.

5. Decant into your favorite mug and enjoy!

Look out for the incredible flavors of tart red fruit, honey, orange, and spices.



17g of the same coffee

38g of water at 200 F

1:2 ratio


1. Measure and grind coffee

Measure out 17g of coffee beans.

2. Make sure your espresso machine is at temp.

Water should ideally be at 200°F.

3. Pull shot

Stop the shot at 30-35 seconds, and taste. If the shot tastes dry / chalky at the end, aim for a faster shot (grind coarser). If the shot is sour at the end / lacking body, aim for a longer shot (finer grind). At this point, I’d use micro (NOT macro) adjustments, unless your shot is pulling in 20 seconds or less, or more than 45 seconds!

4. Decant into your favorite demitasse cup and enjoy!

Let us know what flavors pop out in your espresso. We suggest stirring with a small spoon before tasting to integrate all layers of the ‘spro!