Velo Coffee Roasters

Microlot Rwanda - Vincent Rukeribuga

Sale price Price $20.15 Regular price

RASPBERRY YOGURT, CRANBERRY, TOFFEE, CRISP

Process: Anaerobic
Origin: Rwanda
Region: Kamonyi Village, Murambi, Cyayo
Farm: Vincent Rukeribuga
Elevation: 1960 masl
Variety: Bourbon
Harvest: March - July

Our coffee is packaged whole bean by default.
Please indicate in the notes during checkout if you need your coffee ground, and what brewing method you'd like it ground for.

Once in a while, we get our hands on a really exceptional coffee like this one. The care given to producing such a coffee is apparent in the quality and complexity of the cup.

We are working to offer coffees of this caliber more often and with them, more traceability.  We love to learn about coffee and we want to share that information with you, the customer, as a move towards increased transparency, traceability, and quality.

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Notes from our Importer

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. Our partners at TROPIC decided to work with him to develop anaerobic offerings, and 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 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.

Images provided by Cafe Imports