Vincent Rukeribuga started as a small coffee farmer in 1989 with just 100 seedlings and expanded his production over time. Vincent, like the surrounding farmers, decided to financially support his children’s education through coffee production.

The coffee distributor works closely with Vincent to develop anaerobic processing and separates Vincent’s cherries to maintain traceability of the origin of his coffee. After picking, the cherries are quickly sorted and washed, then fermented for up to 72 hours in closed tanks, depending on ambient conditions and factors such as the sugar content of the cherries. After this process, the cherries are moved to raised beds where they are dried in the sun for an average of 20 days, turning over every 45 minutes to ensure even moisture throughout the batch.