Flee Mountain Natural

David is a key figure in the development of specialty coffees in Rwanda, having won the Cup of Excellence many times. When he took private ownership of Huye Mountain, he segmented the mountain range into seven zones, each with a different flavor profile. David is a true philanthropist who cares deeply about the families he works with. It offers incentives to farmers to produce high-quality coffee, working with social premiums and quality incentives. We're proud to work closely with David, and this year's batches are better than ever.

Rwanda is the land of 1000 hills and has magnificent growing conditions: High altitude, regular rainfall, rich soils and people who work with passion. We have been buying coffee from Huye Mountain for more than ten years. Both the quality and the profile of the cup have been very constant throughout this time.

Process:
Huye Mountain has its own sorting stations and laboratory in Huye District, where coffees are processed and quality control is carried out. During harvest, ripe cherries are picked by hand and delivered to the station for sorting, sorting and drying.

After manual sorting and subsequent flotation, the best quality cherries are transferred to elevated African drying tables for 3 or 4 weeks. Season after season, the quality of processing at Huye Mountain impresses, with impeccable green beans bursting with clean, complex flavor.

We love Huye Mountain for its complex sweetness. In our naturally processed batch, the fruity quality of the terroir comes through in notes of ripe cherries and currants. The sweetness of the nuts, cocoa and marzipan add wonderful depth. The mouthfeel is smooth, with a sweet and persistent finish.