Coffee of southern Rwanda on the slopes of Huye Mountain

Rwanda

Raspberry, chocolate, rum

 

	Huye
	1.600 – 2.300 masl.
	Red Bourbon
	Washed
	Small producers

Café de la ladera del monte Huye al sur de Ruanda

Situada en la ladera del Monte Huye al sur de Ruanda, esta estación de lavado privada es propiedad de David Rubanzangabo. David es una especie de filántropo y se preocupa sinceramente por los pequeños productores que le entregan sus cafés para procesarlos.

Desde que se fundó en 2011 Huye recibe cafés de unos 1330 productores en la temporada de cosecha, quienes llevan sus frutos de café recién cosechados a uno de los 26 puntos de recolección en la comunidad Huye, donde un camión visita a diario para recoger café durante la temporada de cosecha.

Por lo general, los agricultores cosechan en pequeñas parcelas de apenas un cuarto de hectárea, con unos 200 árboles, los cuales dan unos cuatro kilos de cerezas por árbol, por lo que cada finca solo produce aproximadamente 2 sacos de café.

Los árboles son todos de la variedad Bourbon, que, junto con una altura que ronda desde los 1.600 a 2.300 metros sobre el nivel del mar, aporta complejidad y sabores interesantes en taza.

His drive for quality has brought about a big increase in prices for local farmers. Confirmation of the high levels of quality that they are producing is Huye’s success in the Cup of Excellence: 2nd place in 2012, and 6th and 11th in 2013 with two competing lots.

To encourage consistency of quality, David awards members whose coffees carry the highest cupping scores with the prize of a cow (40 members each won one) or a goat (60 winners last year).

A cow makes a huge difference to the lives of a family since it will provide milk for around 6 years and a constant supply of organic fertilizer for the coffee trees.

The processing is based on washing the coffee with a setup that is typical throughout East Africa. The freshly delivered coffee is inspected to ensure only good red and ripe cherries are included. T

hen it is put into the receiving tank where inferior floaters are removed. The denser, high quality cherries are then pulped in a Penagos disc pulper before entering a concrete fermentation tank where they are held for 12 to 15 hours.

It is a dry fermentation process meaning that extrawater is not added.

After this the mucilage is loose enough to be washed away and the tank is then filled with water and the coffee turned with a large wooden paddle before being drained.

This process is repeated a further 4 times to ensure the coffee is clean before being channelled through water (when further floaters are removed) and is then transported to raised beds for drying.

Initial drainage drying is under shade as the coffee could be damaged at this point if it is exposed to too much heat. Then it is taken to the drying tables in the sunshine where the beans are diligently sorted by hand to remove defects, and turned it regularly.

This can take between 15 to 20 days.

The parchment coffee then goes to storage to be held for two months while it conditions (the evening of moisture content) before being trucked to the mill of our sister company, Rwanda Trading Company, in Kigali. Here the parchment is milled away and any further defects are removed using light sorting machines.

Gravity sorting machines are also used to remove broken beans and foreign bodies before the coffee is finally packed into 60kg bags (lined with Grain Pro) and containerised for export. The coffee is trucked to either Dar es Salaam in Tanzania or Mombasa in Kenya, where it is shipped to our roaster clients around the world.