Philippe Sinoyobye

Cola / Sencha / Marzipan

Philippe Sinoyobye and Angelique Muhayimana tend to their 0.8 hectare farm in Rwanda's Southern Province, where they cultivate approximately 1700 coffee trees and harvest around 6 tonnes of coffee cherries annually. With the help of seasonal workers, they process their harvest at the local Kabuye washing station. This single-farmer lot from Rwanda is unique, as it offers traceability down to the farm level, which is not common in Rwanda due to the small size of most coffee farms in the region. Typically, coffees from multiple producers are processed as a mixed lot.

𝗣𝗿𝗼𝗱𝘂𝗰𝗲𝗿𝘀: Philippe Sinoyobye
𝗩𝗮𝗿𝗶𝗲𝘁𝘆: Red Bourbon
𝗣𝗿𝗼𝗰𝗲𝘀𝘀𝗶𝗻𝗴: Described by the producer as WASHED. Fermented for 12-18 hours, then submerged in water and fermented for a further 24 hours. DRIED on raised beds until beans reach 11% humidity.
𝗚𝗲𝗼𝗴𝗿𝗮𝗽𝗵𝘆: Huye District, Southern Province, Rwanda

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