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HomeCoffeesVincent Rukeribuga - Rwanda
Western Province · Rwanda

Vincent Rukeribuga - Rwanda

Anaerobic Natural Red Bourbon, grown at 1960 masl

Roasted by Swerl

Recently sold out· checked 26 Jul
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasterySwerl· Falkenberg, Sweden
FarmKamonyi village, within the Cyato region, Western Province, Rwanda✓
ProducerVincent Rukeribuga
ProcessAnaerobic Natural✓
Harvest—
Altitude1960 masl✓
ClimateTemperate oceanic
VarietiesRed Bourbon✓
RoastFilter✓
Tasting notescherry jam, dark chocolate, candy, violets✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

4NOTES
  • cherry jam
    Fruity › Cherry
  • dark chocolate
    Nutty/Cocoa › Dark Chocolate
  • violets
    Floral
  • candy
    not on the wheel

Supply Chain

  1. Farm

    Kamonyi village, within the Cyato region, Western Province, Rwanda

    Grown by Vincent Rukeribuga

  2. Roastery

    Swerl

  3. Coffee· viewing

    Vincent Rukeribuga - Rwanda

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similar[ODD B] Vincent Rukeribuga - RwandaRwanda RwinyoniRwanda Faustin RibilimanaRwanda CyatoRwanda - KarambiRwanda Vincent Rukeribuga Anaerobic Natural Western Province Single Origin EspressoMore from this producerVincent Rukeribuga4More from this farmKamonyi village, within the Cyato region1 moreSame variety, exploredRed Bourbon764Similar flavour profilecherry jam, dark chocolate, candy1352Same processAnaerobic Natural776From the same originRwanda748More from this roasterSwerl37 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessAnaerobic NaturalAltitude1960 maslRoastFilter
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability