Natural Huye - Rwanda

The Huye region, located in southern Rwanda, is one of the country's most renowned areas for specialty coffee production. Nestled among volcanic hills at altitudes ranging from 1,700 to 2,200 meters above sea level, Huye Mountain offers an ideal microclimate for growing high-quality Arabica coffee, especially the Red Bourbon variety.

The key player behind the coffee development in this region is David Rubanzangabo, a Rwandan agronomist with a key role in the evolution of specialty coffee in his country. After beginning his career at the National Coffee Board in 1999, David participated in the PEARL Project, an international initiative that marked a turning point in the quality, sustainability, and global visibility of Rwandan coffee.

In 2012, he founded his own washing station, Huye Mountain Washing Station, which currently collaborates with more than 1,300 local smallholder farmers. The station not only ensures responsible agricultural practices and fair compensation for producers, but also controls every stage of the post-harvest process, from harvesting to final export, thanks to a dry milling plant built in 2020.

Natural processing—as in the most recent batches—is carried out with careful fermentation in cherries, followed by a slow drying process lasting 7 to 14 days on African beds. These practices, along with meticulous cherry selection, result in coffees with tropical, fruity, and juicy profiles, with notes that may include papaya, passion fruit, berries, and a lingering sweetness, reminiscent of brown sugar syrup.

Huye Mountain embodies the modern spirit of African coffee: a combination of agrarian tradition, technical innovation, and social commitment. Drinking coffee from this region means not only enjoying an exceptional cup, but also participating in a collaborative network that seeks to improve the lives of hundreds of rural families through a product with identity and purpose.

Natural Huye - Rwanda
Fruity, tropical, and juicy, with notes of ripe papaya, passion fruit, and berries. Very sweet, with an aftertaste of brown sugar syrup.

Origin: Rwanda
Region: South, Huye
Producer: 1,300 farmers in collaboration with Huye Washing Station
Altitude: 1700-2200 meters above sea level
Variety: Red Bourbon
Process: Natural roasting

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