Vincent Rukeribuga - Red Bourbon [anaerobic natural] filter roast

Vincent Rukeribuga - Red Bourbon [anaerobic natural] filter roast

Vincent’s anaerobic natural is very sweet with flavours of tinned blackberries, violet & black Doris plum.

Roasted in H-town
$30.00
$30.00
Sale Sold out
About the farmer(s)

Vincent Rukeribuga - Bourbon [anaerobic natural] — Rwanda

Vincent owns and operates his own farm in Kamonyi village, in the Western Province of Rwanda. He started out as a coffee farmer in 1989 with only 100 seedlings, and slowly expanded his production over time. Vincent noticed that his neighbours were able to provide education for their children producing coffee, & wanted to do the same. Vincent's attention to detail in cherry selection and cultivation of his coffee plants was realised as he was delivering coffee to a local mill. They decided to work with him to develop anaerobic offerings, & now keep Vincent's cherries separate to maintain traceability back to his farm. 

Once a week Vincent delivers freshly-harvest cherries to the mill. The cherries are sorted and floated in water to remove defects and then anaerobically fermented for 24-72 hours in sealed tanks. After this, 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 warehouse before final milling.

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  • region Kamonyi Village
  • farm/farmer Vincents Farm
  • altitude 1960 meters
  • crop 2025
  • cultivar Red Bourbon
  • process Natural

Bourbon is a natural mutation of Typica originating from La Réunion [until 1848 known as Île Bourbon]. The coffee was planted in 1708 by the French who acquired seeds from the Dutch, who in turn acquired them from Yemen. Colour of the cherries is due to a recessive gene, they can be either pink, yellow, orange or like this offering, red when ripe. Bourbon is 1/3rd more productive than Typica.

Vincent Rukeribuga on his farm.