Rwanda FW15+ Huye Mountain
|Bag Weight||60 KG BAG|
About This Coffee
Huye Mountain coffee was started by David Rubanzangabo in 2012, working with 500 local smallholder farmers over a total farmed area of 28 hectares. A veteran of the Rwandan coffee industry since 1998, David has used his experience to improve the inherent quality and sustainability of the supply chain. Practically this has been achieved through shared training and micro-loans for farmers to invest in equipment, water supply and agricultural inputs.
Huye Mountain now work with over 1,300 farmers and have performed well in national awards such as the Cup of Excellence, including 2nd place in 2012.
|Producer Type||Small Holder Farmers|
|Growing Altitude||1750m - 1900m|
|Coffee Grade||RWA CA FW SC 15+|
|Screen Size||15 Up|
|Bag Weight||60 KG BAG|
|Bag Types||Grain Pro / Ecotact|
The Huye micro-region was one of the first to produce top specialty coffee in the country. Like much of Rwanda - “the land of a thousand hills” - the terrain is mountainous, rugged and exceptionally beautiful. Rich volcanic soils, plentiful sunshine, and tropical rainfall provide exceptional conditions for the cultivation of arabica, and the Bourbon variety particularly excels in the high elevations of Rwanda’s mountains.
The Art of Production
Ripe cherries are carefully selected, first by hand and then by floatation in clean water tanks. The cherries are then de-pulped and fermented in water for an average of 18 hours. After fermentation the coffee is washed in clean water grading channels which also serve to further sort the coffee by density (the denser beans being of the highest quality selected for this microlot).
The coffee still in its husk (parchment) is then dried in the sun on raised African beds for 21-30 days depending on climatic conditions.
History of Coffee in Rwanda
The commercialisation of coffee came about gradually in Rwanda and coffee was always produced on smallholder farms. Independence brought some improvement to the coffee infrastructure as the government established more modern and centralising processing. But this meant the government set the price they would pay for coffee and farmers had no other options. There was no focus on quality because there was no incentive whatsoever. Despite much of the coffee being Bourbon, there was no sorting or grading so all the coffee was commercial grade. Rwanda exported 642,000 bags of coffee in 1993 and 447,000 in 1994. Then, as something of a stark reminder of the genocide, Rwanda exported a mere 22,000 bags in 1995. Today, Rwanda exports only 43% of what it did in 1993, but current exports represent much greater value because for the last 20 years the focus has been on quality rather than quantity. Rwanda’s ideal growing conditions are no longer wasted on poor processing. New washing stations have opened in all coffee growing regions, innovative cupping labs that arrive built into shipping containers, and cooperatives have been established. For the last 15 years, Rwandan specialty coffees have consistently ranked among the finest in the world.
- Status Spot
- Subregion Huye district
- Producer Type Small Holder Farmers
- Processing Washed
- Bag Types Grain Pro / Ecotact
- Plant Species Arabica
- Variety Bourbon
- Coffee Grade RWA CA FW SC 15+
- Min Growing Altitude 1750m
- Max Growing Altitude 1900m
- Screen Size 15 Up
- Origin Rwanda
- Warehouse Vollers Group Uk
- On Sale No
- Top Lot Yes
- CTRM Contract Number P8001875-1
- Price Per Kg £8.95