silín
Coffee roasters · Borris
Quiet coffee, roasted in Borris
One modern omni roast at a time, 1.5kg batches, rested and poured at the pop-up.
On the bar now
Rwanda, Kirunga Lot 3
Blueberry · Tropical fruit · Violet. Natural, modern omni roast.
Read the tasting notes
Our in-house roastery
Roasted where
it's poured.
Every Silín coffee is small batch: we roast 1.5kg at a time in Borris, then let it rest before it goes on the bar. Our coffees are roasted to be versatile, bringing out the best in both espresso and filter brewing. By striking a balance between sweetness, clarity and body, an omni roast lets the coffee's character shine, whether you're pulling a clean espresso, brewing a V60 or making a smooth French press.
- Roast
- Omni. Espresso & filter
- Profile
- Sweetness, clarity, body
- Roasted
- In house, 1.5kg batches
- Poured
- At Joyce's, Fri & Sat
Currently roasting
RWANDA
Kirunga Lot 3 · Modern omni-roast
A juicy, fruit-led natural from Rwanda with deep blueberry sweetness, soft tropical fruit and a floral violet finish.
- Natural Process
- Omni-Roast
- Juicy & Floral
We're tasting
Blueberry · Tropical Fruit · Violet
Kirunga Lot 3 comes from 29 farmers in Rwanda's Nyamasheke District, led by farmer Egide Vuguzigire, and is processed at Rwamatamu's Mbare washing station. The coffee is Red Bourbon grown around 1,800 metres above sea level.
After harvest the cherries are hand-sorted on drying beds and spend 24 hours in direct sun, followed by 48 hours of dry fermentation under shade. They are then spread out again and dried slowly for around 33 days. The result is sweet and expressive without becoming overly funky: ripe blueberry and rounded tropical fruit, with a delicate floral edge.
Roasted as a modern omni, it works across filter and espresso. As filter, expect the fruit and florals to come forward with more clarity. As espresso, it becomes sweeter, fuller and more concentrated, while milk softens the fruit into something round and jammy.
- Producer
- 29 smallholder farmers, led by Egide Vuguzigire
- Washing station
- Mbare / Rwamatamu
- Region
- Nyamasheke, Rwanda
- Variety
- Red Bourbon
- Process
- Natural · 48-hour dry fermentation
- Altitude
- 1,800 masl
- Harvest
- March 2026
- Roast
- Modern Omni
Shop Silín coffee
Roasted in Borris
Collection only
We're not posting flour or coffee for now. Orders are collected at the pop-up in Joyce's Bar & Grocery, Main St, Borris, on Friday or Saturday between 9am and 1pm.