Washed Huye - Rwanda

We are delighted to partner with Plot once again to welcome David Rubanzangabo's Rwanda Huye Mountain to our programming this year.

David's journey in the coffee industry began in 1999 as an agronomist at the National Coffee Board, where he honed his expertise in coffee cultivation. By 2001, he was a key figure in the Pearl Project, which was instrumental in the development of Rwanda's specialty coffee sector. Through this initiative, David introduced advanced cultivation, harvesting, and processing practices, helping to elevate the quality of Rwandan coffee.

In 2012, David established his own washing plant, Huye Mountain, and began producing organic coffees that were quickly recognized for their exceptional quality. His dedication paid off in 2012 with an impressive second-place finish at the Cup of Excellence. He continues to support the region's network of seven coffee-growing zones, providing ongoing assistance to neighboring farmers and ensuring fair compensation for all.

Harvesting takes place early in the morning. The cherries are left to rest overnight before undergoing a final soaking phase the following day, lasting 5 to 6 hours, to achieve a cleaner result. The moist parchments are sorted for defects before being spread on African beds for drying. The drying process typically lasts 7 to 14 days. Huye Mountain coffees reflect the unique character of the area.

In 2020, David built a dry milling facility so that every step of the post-harvest process is managed by the Huye team, turning the washing station into an independent exporter.

Flavored with plum jam, black tea, and red berries. Elegant and sweet, with a hint of dark chocolate.

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: Washing

Roasted for: Filter, also excellent as a light roast espresso

Soon...