FARM : Huye Mountain
REGION : Huye District
ALTITUDE : 1600 - 2300 MASL
VARIETAL : Bourbon
PROCESS : Natural
Huye Mountain coffee was started by David Rubanzangabo in 2012, working with 500 local smallholder farmers over a total farmed area of 28 hectares. A veteran of the Rwandan coffee industry since 1998, David has used his experience to improve the inherent quality and sustainability of the supply chain. Practically this has been achieved through shared training and micro-loans for farmers to invest in equipment, water supply, and agricultural inputs.
Huye Mountain now work with over 1,300 farmers and have performed well in national awards such as the Cup of Excellence, including 2nd place in 2012.
The Huye micro-region was one of the first to produce top specialty coffee in the country. Like much of Rwanda - “the land of a thousand hills” - the terrain is mountainous, rugged, and exceptionally beautiful. Rich volcanic soils, plentiful sunshine, and tropical rainfall provide exceptional conditions for the cultivation of arabica, and the Bourbon variety particularly excels in the high elevations of Rwanda’s mountains.
Ripe cherries are carefully selected - first by hand and then by floatation. The cherries are then dried in the sun on raised African beds for 3-4 weeks.