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Vincent Rukeribuga | Rwanda | Filter

We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening


Producer: Vincent Rukeribuga

Region: Cyato, Nyamasheke

Varietal: Bourbon
Process: Anaerobic Natural

Altitude: 1960 masl


Vincent Rukeribuga owns and operates his own farm located in Kamonyi village, within the Cyato region of Rwanda. He started out as a coffee farmer in 1989 with only 100 seedlings, and slowly expanded his production over time. According to Vincent, he noticed that his neighbors were able to support funding higher education for their children through coffee production, and was determined to do the same. Vincent's attention to detail in cherry selection and cultivation of his coffee plants was realized as he was delivering coffee to a local mill.


Once a week Vincent delivers freshly-harvest cherries to the mill. The cherries are promptly sorted and floated in water to remove defects and then fermented for 24-72 hours in sealed tanks, depending on the ambient conditions and factors such as sugar content that relate directly to fermentation inside the tanks. After this process is complete, the cherries are then moved to raised beds to dry in the sun for an average of 20 days — they are turned every 45 minutes to ensure an even moisture content throughout the lot.  Once cherries are dried, they are stored in a cool and dry environment before being hulled, cupped, and then milled for export.

Vincent Rukeribuga | Rwanda | Filter

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