Coffee was brought to the modern day countries of Rwanda, Burundi and DR Congo during Belgian colonization of Central Africa in the 1930s. During that time and for many years after, the method of coffee processing in Rwanda was to roughly depulp the cherry, and perhaps wash the beans before setting them out to dry. The result was a low grade semi-washed coffee which remained the default for much of the century.
In the late 90s and early 2000s, USAID would partner with universities, and local organizations on projects and initiatives to rebuild and invest in coffee production. In the early 2000’s many new coffee washing stations would be built, capable of producing more valuable, specialty grade coffees.
This is where people like David Rubanzangabo come into the picture.
David is an agronomist and worked on two agricultural projects, PEARL and SPREAD, which focused on rebuilding coffee agricultural centers and increasing incomes for rural communities. This work eventually led him to establishing Huye Mountain Washing Station in 2011. Since then David has been focused on improving the quality of the coffees in Huye and the prosperity of those involved.
Quality has always been a cornerstone of David’s approach to coffee production. From seedling to exported green coffee, Huye Mountain pays careful attention every step of the way. Coffees harvested from the lots surrounding the washing station are meticulously checked and sorted to remove any damage and defects.
Huye Mountain is esteemed for their natural process coffees. The top quality cherries are sorted out and laid on raised beds to dry for 3 to 4 weeks. These coffees carry the sweetness and acidity of their bourbon varietal, boosted by juicy fruit notes from the time spent drying in cherry. I’m happy to offer this coffee in our Maroon label as we roll through spring and into summer. There is a satisfying medium body, and I’m tasting fresh summer berries, chocolate, and sage. This makes a great filter coffee and is super fun as a cortado. I hope you enjoy it as much as I do.
- Alex Maes
