Rwanda Vincent Rukeribuga (Filter)

Rwanda. The one with a story worth knowing.

Vincent Rukeribuga started farming coffee in 1989 with 100 seedlings. Not a cooperative. Not a mill. One man, one farm, in Kamonyi village in Rwanda's Western Province — 1,960 metres above sea level, bordering Lake Kivu and the Nyungwe Forest.

In the cup: berry liqueur, plum and dark chocolate. Winey acidity, mellow fruit-like sweetness and a body that lingers in all the right ways.

Bold. Fruit-driven. Unmistakably Rwandan.

Flavour notes

Berry Liqueur. Plum. Dark Chocolate.

Anaerobic natural process. Winey acidity. Mellow, fruit-forward sweetness.

You've got questions, we've got answers.

Who is Vincent Rukeribuga?

The real deal. Vincent started with 100 seedlings in 1989 and built his farm from the ground up — motivated, by his own account, by watching his neighbours fund their children's university education through coffee. His attention to cherry selection caught the eye of specialty importers, who now keep his cherries completely separate from other lots to maintain full traceability back to his farm. You're not buying a region or a cooperative — you're buying Vincent's specific trees, his specific harvest.

What does anaerobic natural mean?

After harvest, Vincent's cherries are sorted and floated to remove any defects, then sealed in tanks for 24–72 hours to ferment without oxygen. This controlled environment amplifies fruit intensity and complexity in a way open-air processing simply can't replicate. After fermentation, the cherries move to raised drying beds for around 20 days — turned every 45 minutes to ensure even drying throughout the lot. The result is what's in your cup: concentrated, winey, deeply fruited.

Is this a microlot? What does that mean?

Yes. Microlots from Rwanda are separated from the larger day lots at the washing station and selected purely on cup quality — they represent the best of what the country produces. This isn't blended with anything else. It's Vincent's farm. Full stop.

Roasted fresh, shipped fast.

We roast five days a week and dispatch daily before 1pm. Every bag is stamped with the roast date — because a microlot this carefully produced deserves to be drunk at its best.

No grinder? No worries.

Choose your brew method at checkout and we'll grind to suit on our commercial grinder. Filter grind recommended for this one.

Origin: Rwanda

Region: Western Province, Cyato

Farm: Vincent Rukeribuga

Variety: Bourbon

Process: Anaerobic Natural

Altitude: 1,960 MASL

Harvest: March – June

Notes: Berry Liqueur, Plum, Dark Chocolate