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WASHED RWANDA
RWANDA / DAVID RUBANZANGAB0 / HUYE MOUNTAIN / RED BOURBON 1700-2200
The cup opens with a bright, zesty citrus aroma reminiscent of fresh orange peel. On the palate, lively acidity carries notes of sweet cherry, adding a juicy, candy-like sweetness. As the cup cools, ripe blueberry emerges, bringing depth and a soft, rounded fruit character. The finish is clean and refreshing, with lingering citrus and berry sweetness that leaves the cup vibrant and expressive.
Regular price
€17,00
per
kg
WASHED RWANDA
Regular price
€17,00
per
kg
Product variants
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What this coffee feels like
Like a late summer afternoon by the lake.
Sun on the water, wildflowers in bloom, and a glass of bright cherry juice with a twist of orange peel.
The first sip is lively and sparkling — sweet cherry, citrus zest, and a juicy brightness that feels almost refreshing. As it cools, soft blueberry sweetness drifts in and rounds everything out.
Light, vibrant, and effortlessly elegant.
The kind of cup that feels like summer stretching out a little longer.
This coffee's story
David Rubanzangabo from Huye Mountain Coffee, a true pioneer in the Rwandan coffee scene. David’s coffee journey began in 1999 as an agronomist with 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 developing Rwanda’s specialty coffee sector. Through this initiative, David introduced advanced practices in farming, harvesting, and processing, helping to elevate the quality of Rwandan coffee.
In 2012, David established his own washing station, Huye Mountain, and began producing organic coffees that quickly gained recognition for their exceptional quality. His dedication paid off in 2012 when he secured an impressive second place at the Cup of Excellence. David’s commitment to the Huye coffee community remains strong. He continues to support the 7-zone coffee-growing network in the region, providing ongoing assistance to neighboring farmers. Farmers deliver their cherries to a designated collection point, where they are then transported by truck to the Huye Mountain Washing Station. David ensures all farmers are paid fairly, offering a minimum of 850 Rwandan Francs per kilogram.
Processing
Harvesting takes place early in the morning, with pulping and washing occurring from 3 p.m. to 10 p.m. The cherries are then dry fermented overnight before undergoing a final soaking stage the next day, lasting 5 to 6 hours to achieve a cleaner result. The moist pergaminos are then sorted for defects before being spread on African beds to dry. The drying process typically takes 7 to 14 days, while naturals can take up to a month. The coffees from Huye Mountain are remarkably clean, with complex and distinctive flavors that reflect the unique character of each zone.
David is always looking for ways to invest in quality practices and improve. In 2020, to further optimize their operations, David constructed a dry milling facility so that each step in the post-harvest process is managed by the Huye team. This marked the realization of a huge goal for David and the evolution of the washing station into an independent exporter.These types of innovations are not only a testament to David's business leadership, but also his unwavering goal of empowering his community. We are proud to partner with David and delighted to welcome Rwanda Huye Mountain to our line up this year.