Swerl Coffee x Coffeedesk - Rwanda Vincent Rukenbuga Anaerobic Natural Filter 250g
Special edition! Whole-bean specialty coffee from Rwanda, roasted for Coffeedesk by Swerl roasting brand in Sweden. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. Tasting like cherry jam, dark chocolate, candy and with some florals reminiscent of violets. Sweet and slightly boozy.
Country: Rwanda
Region: Western Province
Varietal: Red Bourbon
Processing: Anaerobic Natural
Altitude: 1960 m a.s.l.
It is a pleasure to welcome the first lot from Vincent Rukeribuga that Swerl Coffee sources through our partners at Café Imports. 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 and it was decided to develop anaerobically fermented lots with him. Vincent's cherries are kept separate to maintain traceability back to his farm.
Once a week Vincent delivers freshly-harvested 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.
| Manufacturer: | SWERL COFFEE |
|---|---|
| Acidity: | Medium |
| Arabica / Robusta (ratio): | 100% Arabica |
| Body: | High |
| Brewing type: | Chemex, aeropress, drip coffee brewer, dripper, french press |
| Caffeine content: | Caffeinated |
| Coffee bean origin: | Rwanda |
| Coffee bean origin: | Rwanda |
| Flavour notes: | chocolate, floral, liquor, red fruits, sweet |
| Growing location: | 1960 |
| Growing region: | Western Province |
| Roast level: | Light |
| Specialty: | Yes |
| Sweetness: | High |
| Variety: | Red Bourbon |
| Coffee form: | Whole Bean |
| Processing: | Anaerobic natural |
| Tasting notes: | dżem wiśniowy, gorzka czekolada, cukierki, kwiaty |
| Product type: | Coffee |
| Index: | 2101013458 |
Special edition! Whole-bean specialty coffee from Rwanda, roasted for Coffeedesk by Swerl roasting brand in Sweden. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. Tasting like cherry jam, dark chocolate, candy and with some florals reminiscent of violets. Sweet and slightly boozy.
Country: Rwanda
Region: Western Province
Varietal: Red Bourbon
Processing: Anaerobic Natural
Altitude: 1960 m a.s.l.
It is a pleasure to welcome the first lot from Vincent Rukeribuga that Swerl Coffee sources through our partners at Café Imports. 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 and it was decided to develop anaerobically fermented lots with him. Vincent's cherries are kept separate to maintain traceability back to his farm.
Once a week Vincent delivers freshly-harvested 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.
| Manufacturer: | SWERL COFFEE |
|---|---|
| Acidity: | Medium |
| Arabica / Robusta (ratio): | 100% Arabica |
| Body: | High |
| Brewing type: | Chemex, aeropress, drip coffee brewer, dripper, french press |
| Caffeine content: | Caffeinated |
| Coffee bean origin: | Rwanda |
| Coffee bean origin: | Rwanda |
| Flavour notes: | chocolate, floral, liquor, red fruits, sweet |
| Growing location: | 1960 |
| Growing region: | Western Province |
| Roast level: | Light |
| Specialty: | Yes |
| Sweetness: | High |
| Variety: | Red Bourbon |
| Coffee form: | Whole Bean |
| Processing: | Anaerobic natural |
| Tasting notes: | dżem wiśniowy, gorzka czekolada, cukierki, kwiaty |
| Product type: | Coffee |
| Index: | 2101013458 |