Vincent Rukeribuga - Anaerobic Natural Red Bourbon | Rwanda
£18.00
Additional information
Rest guidance
About Swerl Coffee Roasters
Swerl began in Falkenberg in 2019, when Beatriz and Daniel converted a 1972 Mercedes bus into a coffee bar. Now a dedicated roastery, it works closely with producers to share seasonal coffees that express their origin. Careful sampling, roasting and quality control support its focus on traceability, consistency...
Roaster notes
Vincent Rukeribuga – Red Bourbon Anaerobic Natural
Tasting like cherry jam with delicate violet florals, this Red Bourbon from Rwanda leans candy-sweet with a balanced touch of boozy intensity—an unapologetically fun and fruit-forward cup.
Grown in the Western Province by Vincent Rukeribuga, this lot showcases meticulous cherry selection and processing. Cherries are delivered directly after harvest, hand-sorted, and floated to remove defects before undergoing 24–72 hours of anaerobic fermentation in sealed tanks. Drying follows on raised beds for around 20 days, allowing flavor to develop slowly and evenly.
Swerl is proud to feature this traceable, single-farm lot—an expressive snapshot of Rwanda’s evolving specialty landscape.
Flavour Notes: Cherry-Jam, Dark Chocolate, Violets, Sweet, Boozy
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
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