{"product_id":"rwanda-vincent-rukeribuga-anaerobic-natural-western-province-single-origin-filter","title":"Rwanda Vincent Rukeribuga Anaerobic Natural | Western Province (Single Origin Filter)","description":"\u003ch5\u003e\u003cstrong\u003eAbout This Single Origin \u003c\/strong\u003e\u003c\/h5\u003e\n\u003ch5 style=\"text-align: left;\"\u003eRwanda Vincent Rukeribuga Anaerobic Natural | Western Province (Single Origin Filter)\u003c\/h5\u003e\n\u003ch5 style=\"text-align: left;\"\u003e\n\u003cstrong style=\"font-size: 0.875rem;\"\u003eROAST:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e Filter Roast\u003c\/span\u003e\n\u003c\/h5\u003e\n\u003ch5 style=\"text-align: left;\"\u003e\n\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;ROAST:  Filter Roast\\nPROCESS: Natural\\nREGION: Santa Maria\\nELEVATION: 1800\\n\\nVARIETAL: Caturra\\n\\n\\nCUP: White grape, Pomegranate, Raisin\\nUnless you bring your own car, you would have to ride one of the dairy trucks that climb the steep mountains of northern Huila to reach Las Delicias finca, located in the municipality of Santa María. At Las Delicias at 2,000 m.a.s.l., it has been possible to cultivate the Caturra variety, which is a higher altitude than the average in Colombia, which ranges between 1,200 and 1,800 m.a.s.l. \\nUp there at 18 ° C, Yesid Castañeda has taken advantage of the fertility of the land, rich in organic matter, with high permeability and high-water retention capacity, in order to produce a coffee characterized by its 140-hour fermentation and the use of the parabolic dryer. \\nYesid's decision to use this drying method responds to the usual rains at Santa María, that in many occasions cause the overflow of the rivers that come from the springs at the top of the Nevado Volcano of Huila at 5,365 m.a.s.l. And cross the entire region. \\nThe parabolic dryer is constructed from a cement or wood surface that is covered with a plastic structure, functioning as a greenhouse and covering the bean the necessary time to be fully dry. Plus, the system allows internal circulation of air across the whole structure and takes advantage of the sunlight, increasing its effective- ness \\n\u0026quot;}\" data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}'\u003e\u003cstrong\u003ePROCESS:\u003c\/strong\u003e \u003c\/span\u003eAnaerobic Natural\u003c\/h5\u003e\n\u003ch5 style=\"text-align: left;\"\u003e\n\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;ROAST:  Filter Roast\\nPROCESS: Natural\\nREGION: Santa Maria\\nELEVATION: 1800\\n\\nVARIETAL: Caturra\\n\\n\\nCUP: White grape, Pomegranate, Raisin\\nUnless you bring your own car, you would have to ride one of the dairy trucks that climb the steep mountains of northern Huila to reach Las Delicias finca, located in the municipality of Santa María. At Las Delicias at 2,000 m.a.s.l., it has been possible to cultivate the Caturra variety, which is a higher altitude than the average in Colombia, which ranges between 1,200 and 1,800 m.a.s.l. \\nUp there at 18 ° C, Yesid Castañeda has taken advantage of the fertility of the land, rich in organic matter, with high permeability and high-water retention capacity, in order to produce a coffee characterized by its 140-hour fermentation and the use of the parabolic dryer. \\nYesid's decision to use this drying method responds to the usual rains at Santa María, that in many occasions cause the overflow of the rivers that come from the springs at the top of the Nevado Volcano of Huila at 5,365 m.a.s.l. And cross the entire region. \\nThe parabolic dryer is constructed from a cement or wood surface that is covered with a plastic structure, functioning as a greenhouse and covering the bean the necessary time to be fully dry. Plus, the system allows internal circulation of air across the whole structure and takes advantage of the sunlight, increasing its effective- ness \\n\u0026quot;}\" data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}'\u003e\u003cstrong\u003eREGION:\u003c\/strong\u003e \u003c\/span\u003eWestern Province\u003c\/h5\u003e\n\u003ch5 style=\"text-align: left;\"\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;ROAST:  Filter Roast\\nPROCESS: Natural\\nREGION: Santa Maria\\nELEVATION: 1800\\n\\nVARIETAL: Caturra\\n\\n\\nCUP: White grape, Pomegranate, Raisin\\nUnless you bring your own car, you would have to ride one of the dairy trucks that climb the steep mountains of northern Huila to reach Las Delicias finca, located in the municipality of Santa María. At Las Delicias at 2,000 m.a.s.l., it has been possible to cultivate the Caturra variety, which is a higher altitude than the average in Colombia, which ranges between 1,200 and 1,800 m.a.s.l. \\nUp there at 18 ° C, Yesid Castañeda has taken advantage of the fertility of the land, rich in organic matter, with high permeability and high-water retention capacity, in order to produce a coffee characterized by its 140-hour fermentation and the use of the parabolic dryer. \\nYesid's decision to use this drying method responds to the usual rains at Santa María, that in many occasions cause the overflow of the rivers that come from the springs at the top of the Nevado Volcano of Huila at 5,365 m.a.s.l. And cross the entire region. \\nThe parabolic dryer is constructed from a cement or wood surface that is covered with a plastic structure, functioning as a greenhouse and covering the bean the necessary time to be fully dry. Plus, the system allows internal circulation of air across the whole structure and takes advantage of the sunlight, increasing its effective- ness \\n\u0026quot;}\" data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}'\u003e\u003cbr\u003e\u003cstrong\u003eELEVATION: 1960\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eVARIETAL:\u003c\/strong\u003e Bourbon\u003c\/span\u003e\u003c\/h5\u003e\n\u003ch5 style=\"text-align: left;\"\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;ROAST:  Filter Roast\\nPROCESS: Natural\\nREGION: Santa Maria\\nELEVATION: 1800\\n\\nVARIETAL: Caturra\\n\\n\\nCUP: White grape, Pomegranate, Raisin\\nUnless you bring your own car, you would have to ride one of the dairy trucks that climb the steep mountains of northern Huila to reach Las Delicias finca, located in the municipality of Santa María. At Las Delicias at 2,000 m.a.s.l., it has been possible to cultivate the Caturra variety, which is a higher altitude than the average in Colombia, which ranges between 1,200 and 1,800 m.a.s.l. \\nUp there at 18 ° C, Yesid Castañeda has taken advantage of the fertility of the land, rich in organic matter, with high permeability and high-water retention capacity, in order to produce a coffee characterized by its 140-hour fermentation and the use of the parabolic dryer. \\nYesid's decision to use this drying method responds to the usual rains at Santa María, that in many occasions cause the overflow of the rivers that come from the springs at the top of the Nevado Volcano of Huila at 5,365 m.a.s.l. And cross the entire region. \\nThe parabolic dryer is constructed from a cement or wood surface that is covered with a plastic structure, functioning as a greenhouse and covering the bean the necessary time to be fully dry. Plus, the system allows internal circulation of air across the whole structure and takes advantage of the sunlight, increasing its effective- ness \\n\u0026quot;}\" data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}'\u003e\u003cbr\u003e\u003cstrong\u003eCUP:\u003c\/strong\u003e Cooked Plum, Winey, Brown Sugar\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p1\"\u003eVincent Rukeribuga owns and operates his own coffee farm in Kamonyi village, within the Cyato region of Rwanda. His journey as a coffee farmer began in 1980 with just 100 seedlings. Over the years, he gradually expanded his farm, driven by a simple but powerful goal: to create a better future for his family.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eVincent was inspired by seeing neighbouring farmers use coffee production to support their children’s higher education. Determined to do the same, he focused on improving his farming practices, paying close attention to plant health, cultivation, and careful cherry selection. His commitment to quality was eventually recognised when he delivered cherries to a local mill. Our partners at TROPIC saw the potential in Vincent’s coffee and began working with him to develop anaerobic processed offerings.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eToday, Vincent’s cherries are kept separate throughout production, allowing full traceability back to his farm. Once a week, Vincent delivers freshly harvested cherries to the mill. The cherries are immediately sorted and floated in water to remove defects before being placed into sealed tanks for anaerobic fermentation. Depending on weather conditions, cherry sugar levels, and the fermentation activity inside the tanks, this stage lasts between 24 and 72 hours.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAfter fermentation, the cherries are transferred to raised beds and dried slowly under the sun for around 20 days. During drying, they are turned every 45 minutes to promote even moisture development across the lot. Once fully dried, the cherries are stored in a cool, dry environment before being hulled, cupped, milled, and prepared for export.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis lot reflects Vincent’s long-term dedication to coffee, family, and quality — a carefully produced Rwandan coffee with strong traceability and a deeply personal story behind it.\u003c\/p\u003e","brand":"manta ray coffee roasters","offers":[{"title":"200 g \/ Whole Bean","offer_id":51362923938087,"sku":null,"price":23.5,"currency_code":"AUD","in_stock":false},{"title":"200 g \/ Pour-over","offer_id":51362923970855,"sku":null,"price":23.5,"currency_code":"AUD","in_stock":false},{"title":"200 g \/ Stovetop","offer_id":51362924003623,"sku":null,"price":23.5,"currency_code":"AUD","in_stock":false},{"title":"200 g \/ Espresso","offer_id":51362924036391,"sku":null,"price":23.5,"currency_code":"AUD","in_stock":false},{"title":"200 g \/ Aeropress","offer_id":51362924069159,"sku":null,"price":23.5,"currency_code":"AUD","in_stock":false},{"title":"200 g \/ Plunger","offer_id":51362924101927,"sku":null,"price":23.5,"currency_code":"AUD","in_stock":false},{"title":"1 kg \/ Pour-over","offer_id":51362924134695,"sku":null,"price":86.0,"currency_code":"AUD","in_stock":false},{"title":"1 kg \/ Whole Bean","offer_id":51362924167463,"sku":null,"price":86.0,"currency_code":"AUD","in_stock":false},{"title":"1 kg \/ Stovetop","offer_id":51362924200231,"sku":null,"price":86.0,"currency_code":"AUD","in_stock":false},{"title":"1 kg \/ Espresso","offer_id":51362924232999,"sku":null,"price":86.0,"currency_code":"AUD","in_stock":false},{"title":"1 kg \/ Aeropress","offer_id":51362924265767,"sku":null,"price":86.0,"currency_code":"AUD","in_stock":false},{"title":"1 kg \/ Plunger","offer_id":51362924298535,"sku":null,"price":86.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0735\/9948\/4199\/files\/rwanda-vincent.jpg?v=1777723074","url":"https:\/\/mantaraycoffee.com.au\/products\/rwanda-vincent-rukeribuga-anaerobic-natural-western-province-single-origin-filter","provider":"Manta Ray Coffee | Specialty Coffee Roasters Australia","version":"1.0","type":"link"}