Rwanda Vincent
Code: 2476/250 2476/1 2476/251 2476/2 Choose variantProduct detailed description
Roaster’s Comment:
“Vincent is a star of Rwanda in my eyes. His attention to detail is exceptional and shows everyone around him that producing your own coffee can not only provide a good livelihood, but also a strong future for the whole family. And this natural lot of his is a true delicacy you simply have to taste!”
Country: Rwanda
Region: Cyato
Variety: 100% Arabica Bourbon
Processing: Natural
Altitude: 1850–2200 m.a.s.l.
Harvest: Autumn 2025
Flavor Profile: Fresh figs, candied fruit, prickly pear
Preparation: Ideal for filter
Vincent Rukeribuga owns and personally manages his farm in the village of Kamonyi, located in Rwanda’s Cyato region. He began his journey as a coffee farmer back in 1989 with just 100 seedlings and has steadily expanded his production over time. Vincent recalls noticing how his neighbors were able to finance their children’s university education through coffee farming, which inspired him to do the same for his own family.
His remarkable attention to detail—whether in caring for the coffee trees or in the careful selection of perfectly ripe cherries—was soon recognized by the washing station he supplied. Partners from the TROPIC organization decided to establish a close collaboration with Vincent, focusing on developing coffees processed using anaerobic methods. Since then, his harvest has been processed entirely separately to ensure 100% traceability back to the roots of his farm.
Anaerobic Fermentation Processing
Once a week, Vincent delivers freshly harvested cherries to the station, where they are immediately hand-sorted and rinsed in water to remove defective beans (so-called floaters). The coffee is then transferred into hermetically sealed tanks without access to oxygen. Fermentation takes place for 24 to 72 hours, depending on current conditions and the natural sugar content in the cherries—both key factors influencing the process.
After fermentation, the coffee is moved to raised African beds, where it dries in the sun for an average of 20 days. During this time, the cherries are turned every 45 minutes to ensure perfectly even drying. Once fully dried, the beans are stored in a cool, dry environment to rest before being hulled, evaluated through cupping, and finally prepared for export.
Additional parameters
| Category: | Coffee |
|---|---|
| Taste preference: | Fruity coffee |
| Type of preparation: | Filters |
| Země původu: | Rwanda |
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