We are delighted to partner with Plot once again to welcome David Rubanzangabo’s Rwanda Huye Mountain to our line up this year – this time around their natural processed Red Bourbon – a true gem.

David’s coffee journey began in 1999 as an agronomist with the National Coffee Board, where he honed his expertise in coffee cultivation. By 2001, he was a key figure in the Pearl Project, which was instrumental in developing Rwanda’s specialty coffee sector. Through this initiative, David introduced advanced practices in farming, harvesting, and processing, helping to elevate the quality of Rwandan coffee.

In 2012, David established his own washing station, Huye Mountain, and began producing organic coffees that quickly gained recognition for their exceptional quality. His dedication paid off in 2012 when he secured an impressive second place at the Cup of Excellence. He continues to support the 7-zone coffee-growing network in the region, providing ongoing assistance to neighbor farmers, ensuring all farmers are paid fairly.

Harvesting takes place early in the morning. The cherries are then left overnight before undergoing a final soaking stage the next day, lasting 5 to 6 hours to achieve a cleaner result. The moist pergaminos are then sorted for defects before being spread on African beds to dry. The drying process typically takes 7 to 14 days. The coffees from Huye Mountain reflect the unique character of the zone.

In 2020, David constructed a dry milling facility so that each step in the post-harvest process is managed by the Huye team, evolving the washing station into an independent exporter.