From the land of a thousand hills comes a coffee of rare depth and character. Stone fruit, plum, treacle, black tea - dark, complex, and endlessly rewarding. This is a coffee that reveals itself slowly, and rewards you for paying attention. Grown high in the hills of Huye district, where Rwanda's volcanic soils and mountain air produce some of the finest specialty coffee on the continent. This is a coffee with a story worth telling - and a cup worth savouring. Behind every bag is a community. Huye Mountain was founded in 2012 by David Rubanzangabo, a Rwandan coffee industry veteran since 1998, working alongside local smallholder farmers to raise quality and build a more sustainable supply chain. Through shared training and micro-loans for equipment, water supply, and agricultural inputs, what started as 500 farmers across 28 hectares has grown to over 1,300 farmers today - and the results speak for themselves, including 2nd place at the Cup of Excellence in 2012. About this coffee The Huye micro-region was among the first in Rwanda to produce top-tier specialty coffee. Rich volcanic soils, plentiful sunshine, and tropical rainfall create exceptional growing conditions - and at high elevation, the Bourbon variety truly comes into its own. Ripe cherries are hand-selected, then sorted by floatation before being dried whole in the sun on raised African beds for three to four weeks, developing the deep, complex character that naturals from this region are known for. The Details Origin: Rwanda Subregion: Huye District Producer Type: Smallholder Farmers Processing: Natural / Dry Processed Variety: Bourbon From the land of a thousand hills comes a coffee of rare depth and character. Stone fruit, plum, treacle, black tea - dark, complex, and endlessly rewarding. This is a coffee that reveals itself slowly, and rewards you for paying attention. Grown high in the hills of Huye district, where Rwanda's volcanic soils and mountain air produce some of the finest specialty coffee on the continent. This is a coffee with a story worth telling - and a cup worth savouring. Behind every bag is a community. Huye Mountain was founded in 2012 by David Rubanzangabo, a Rwandan coffee industry veteran since 1998, working alongside local smallholder farmers to raise quality and build a more sustainable supply chain. Through shared training and micro-loans for equipment, water supply, and agricultural inputs, what started as 500 farmers across 28 hectares has grown to over 1,300 farmers today - and the results speak for themselves, including 2nd place at the Cup of Excellence in 2012. About this coffee The Huye micro-region was among the first in Rwanda to produce top-tier specialty coffee. Rich volcanic soils, plentiful sunshine, and tropical rainfall create exceptional growing conditions - and at high elevation, the Bourbon variety truly comes into its own. Ripe cherries are hand-selected, then sorted by floatation before being dried whole in the sun on raised African beds for three to four weeks, developing the deep, complex character that naturals from this region are known for. The Details Origin: Rwanda Subregion: Huye District Producer Type: Smallholder Farmers Processing: Natural / Dry Processed Variety: Bourbon

From the land of a thousand hills comes a coffee of rare depth and character. Stone fruit, plum, treacle, black tea - dark, complex, and endlessly rewarding. This is a coffee that reveals itself slowly, and rewards you for paying attention. Grown high in the hills of Huye district, where Rwanda's volcanic soils and mountain air produce some of the finest specialty coffee on the continent. This is a coffee with a story worth telling - and a cup worth savouring. Behind every bag is a community. Huye Mountain was founded in 2012 by David Rubanzangabo, a Rwandan coffee industry veteran since 1998, working alongside local smallholder farmers to raise quality and build a more sustainable supply chain. Through shared training and micro-loans for equipment, water supply, and agricultural inputs, what started as 500 farmers across 28 hectares has grown to over 1,300 farmers today - and the results speak for themselves, including 2nd place at the Cup of Excellence in 2012. About this coffee The Huye micro-region was among the first in Rwanda to produce top-tier specialty coffee. Rich volcanic soils, plentiful sunshine, and tropical rainfall create exceptional growing conditions - and at high elevation, the Bourbon variety truly comes into its own. Ripe cherries are hand-selected, then sorted by floatation before being dried whole in the sun on raised African beds for three to four weeks, developing the deep, complex character that naturals from this region are known for. The Details Origin: Rwanda Subregion: Huye District Producer Type: Smallholder Farmers Processing: Natural / Dry Processed Variety: Bourbon From the land of a thousand hills comes a coffee of rare depth and character. Stone fruit, plum, treacle, black tea - dark, complex, and endlessly rewarding. This is a coffee that reveals itself slowly, and rewards you for paying attention. Grown high in the hills of Huye district, where Rwanda's volcanic soils and mountain air produce some of the finest specialty coffee on the continent. This is a coffee with a story worth telling - and a cup worth savouring. Behind every bag is a community. Huye Mountain was founded in 2012 by David Rubanzangabo, a Rwandan coffee industry veteran since 1998, working alongside local smallholder farmers to raise quality and build a more sustainable supply chain. Through shared training and micro-loans for equipment, water supply, and agricultural inputs, what started as 500 farmers across 28 hectares has grown to over 1,300 farmers today - and the results speak for themselves, including 2nd place at the Cup of Excellence in 2012. About this coffee The Huye micro-region was among the first in Rwanda to produce top-tier specialty coffee. Rich volcanic soils, plentiful sunshine, and tropical rainfall create exceptional growing conditions - and at high elevation, the Bourbon variety truly comes into its own. Ripe cherries are hand-selected, then sorted by floatation before being dried whole in the sun on raised African beds for three to four weeks, developing the deep, complex character that naturals from this region are known for. The Details Origin: Rwanda Subregion: Huye District Producer Type: Smallholder Farmers Processing: Natural / Dry Processed Variety: Bourbon