|Altitude||1,900 - 2,200 MASL|
|Tasting Notes||Rambutan, Lychee, Currants, A Winey Cup|
Our Second offering from the southern region of Huye. We managed to get hold of this traditional Bourbon variety that is Natural-processed, which is considered a rarity in Rwanda since the majority of its coffees are fully washed (our previous offering). This unique coffee comes from the Huye Mountain in the Huye District, in Southern Rwanda. It is entirely bourbon, which, coupled with an altitude ranging from 1,900 to 2,300 meters above sea level, brings about lots of complexity and great flavours in the cup; intense and crisp fruity notes (black cherries, citruses), followed by brown sugar and caramel in the aftertaste.
The natural process employed at Huye Mountain involves meticulous cherry selection and hand sorting prior to drying. Drying is done on raised African beds for between 14 and 28 days, depending on the weather. the coffee is turned regularly during this time to ensure it remains free of mould and over-fermentation. We have chosen a lot which displayed a complexed and delicate cup profile. Comparing to other coffees from this region, Huye Mountain natural lot has an intense yet pleasant plum acidity with consistent & delicate sweetness throughout.