| Origin: |
Huye District, Rwanda |
| Roast: |
Espresso
|
| Producer: |
David Rubanzangabo |
| Altitude: |
1700 - 2200 Meter |
| Varietal: |
Red Bourbon |
| Process: |
Natural |
Rwanda is the land of 1000 hills and blessed with ideal growing conditions for coffee: High altitude, regular rainfall, and rich soil. We have been roasting coffee from David's washing station since 2013 and are excited to bring you another naturally processed lot from Huye Mountain. The deliciously smooth profile is deeply flavoured with notes of cherry, chocolate, and marzipan.
The Cup
We love Huye Mountain for its complex sweetness. In our naturally processed lot, the fruity quality of the Rwandan terroir comes through in notes of ripe cherries, currant, and blueberry. The sweetness of dried fruit, cocoa, and nutty marzipan adds wonderful depth. The mouthfeel is plush with a sweet, lingering finish.
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David is a key figure in the development of Specialty Coffee in Rwanda, having won Cup of Excellence many times by now. When he took the Huye Mountain private, he segmented the mountain range into seven zones - each with a different flavour profile. David is a true philanthropist who cares deeply about the families he works with. He offers incentives to farmers to produce high-quality coffee, working with social premiums and quality incentives. We are proud to work closely with David, and this year's lots are better than ever.
Huye Mountain has its own sorting stations and laboratory in the Huye District, where coffees are processed and quality control takes place. During the harvest, ripe cherries are handpicked and delivered to the station for sorting, grading, and drying.
After sorting by hand and then floatation, the best quality cherries are transferred to raised African drying tables for 3 to 4 weeks. Season after season, the quality of processing at Huye Mountain impresses, with flawless green beans packed full of clean and complex flavour.
