Rwanda "Vincent Rukeribuga" Anaerobic Natural Red Bourbon - Swerl

Feature Roaster: Swerl

In Rwanda’s Western Province, Vincent Rukeribuga has spent decades refining his approach to coffee production. Farming at 1,960 masl in the Cyato region, he began with just 100 coffee seedlings in 1989 and gradually expanded his farm through a commitment to careful cultivation and meticulous cherry selection. The quality of his harvests led to him being selected to produce anaerobically fermented lots, with his cherries kept separate throughout processing to maintain full traceability back to his farm.

This Red Bourbon undergoes an anaerobic natural process, with freshly harvested cherries fermented in sealed tanks for 24 to 72 hours before being transferred to raised beds for drying.

Expect a sweet and slightly boozy cup with flavours of cherry jam, dark chocolate, sweet candy, and delicate violet florals.

Tasting Notes: Cherry Jam | Dark Chocolate | Candy | Violets 

Origin: Western Province, Cyato, Rwanda
Producer: Vincent Rukeribuga
Variety: Red Bourbon
Process: Anaerobic Natural
Altitude: 1.960 masl

Roast Date: 11th June 2026

Packaging: 200g bag roasted coffee beans