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Rwanda Philippe Sinoyobye

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    Rwanda Philippe Sinoyobye
    • Country: Rwanda
    • Region: Huye District
    • Altitude: 1800 MASL
    • Variety: Red Bourbon
    • Processing: Washed
    • Roasted for: Espresso & Filter
    Tasting Note: Starfruit, peach, and almond butter
    Roast to Order:
    • Roast: Every Wednesday
    • Dispatch: 1-2 days after roasting
    • Whole bean only
    Recommended Recipes:

    20g:60g, 21-23 seconds, 94°C. (1:3 ratio)

    15g:250g, 3 pulses, 2:30-2:45 minutes, 96-98°C. (1:16.5 ratio) 

    Batch Brew:
    94-96°C. (1:16 ratio)


    Though it is very rare to be able to get a coffee that is traceable back to a single farm in Rwanda, this very special micro-lot from producer Philippe Sinoyobye. Philippe’s farm sits at 1,800 meters above sea level in the lush, green hills of Rwanda’s Southern Province. The farm is managed by Philippe with the help of his wife, Angelique Muhayimana, and a number of seasonal workers who help during the coffee harvest. In total, the farm produces around 6,000kg of cherry each year. Philippe’s coffee is processed at the nearby Kabuye washing station. Most of the coffees we source from Rwanda are traceable back to a washing station, or sometimes a farmer group. Most washing stations in Rwanda receive cherry from hundreds (and sometimes thousands) of farmers who own very small plots of land – on average less than a quarter hectare, with just 300-600 coffee trees.

    Ickle Coffee

    ickle coffee is run by sisters, Rowena and Kate, with a focus on roasting exceptionally high quality specialty coffee, and a desire to only roast coffees they would love to drink everyday. All their coffee is sourced from ethical coffee importers who use sustainable practices and give back to the coffee grower’s communities and invest in the quality of their livelihoods as well as the quality of the coffee produced.

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