The Flavor Profile
An elegant cup featuring notes of dried peach, dark chocolate, and golden syrup.
SINGLE ORGIN
Rwanda Huye Mountain
$23.00
Peach
Dark Chocolate
Golden Syrup
David Rubanzangabo operates the Huye Mountain washing station with an emphasis on community, and a strong dedication to the farmers it serves, resulting in a bright coffee with a fine, balanced acidity.
Direct Trade Sourcing
Sustainable Practices
B Corp Certified
Tasting Notes
Dried Peach
Dark Chocolate
Golden Syrup
Roast
Light & Bright
Dark & Bittersweet
Acidity
Soft & Subtle
Crisp & Bright
Intensity
Mellow
Bold
"My favorite thing about Huye Mountain is the consistent rich sweetness reminiscent of stone fruit and honey. I love it as a filter coffee, but it's always such a treat to have as espresso."
Lead Coffee Educator
Choose Your Brew
Drip Coffee
- MEASURE AND GRIND Use 1 part coffee to 17 parts water (e.g. 28g/4 tbsp coffee for 475ml/16oz water) and grind medium-coarse.
- Add water measure filtered water and add to the machine’s reservoir.
- Add filter and coffee Place a fresh filter in the brew basket, then add your ground coffee to the filter and level it gently.
- Start the brew and let the machine do the work.
Pourover
- Boil water 205°F (just off the boil) for optimal extraction
- Grind 21 grams (about 3 tablespoons) of coffee to about as fine as kosher salt. Add to brewer.
- Saturate the grounds Saturate the grounds with water right off the boil (about 205°F). Use just enough water to cover the grounds.
- Let it bloom for 15 seconds. Coffee de-gasses or “blooms” when it’s fresh–the coffee bed should raise up and bubble a bit.
- Pour water in a slow, even spiral, adding water every 10 – 15 seconds for an even extraction.
Espresso
- Grind and dose coffee Remove the portafilter, wipe and dry the basket. Zero the scale. Grind ~19.5 g of coffee to confectioners’ sugar consistency directly into the portafilter. Tap once or twice to settle, distribute evenly with your finger, tamp until it resists, and ensure a level bed.
- Prep the machine Purge water through the grouphead to make sure everything is hot, then lock the portafilter into place.
- Pull a shot Engage the grouphead and start the timer. Put a cup under the portafilter and watch for a steady stream like tiny mouse tails. The extraction should run ~23–28 seconds for about 1.5 oz of espresso. If it’s too slow or long, grind coarser; if too fast, grind finer.
- Serve and Enjoy! Cheers.
The Story
Quality is the foundation of David Rubanzangabo’s journey in coffee. Rwanda’s transition to specialty coffee and David’s journey run closely together. As an agricultural technician, David supported efforts of both cooperatives and farmers, improving the quality of their coffee toward high-end specialty in the early 2000’s through the PEARL and SPREAD projects. Eventually, this work lead David to establish his own 3-hectare farm and purchase his own processing equipment where quality guided his work from its beginning. In the first season, David produced 50 bags of coffee with cherries from his own farm, as well as neighboring farms and Huye Mountain coffee was born.
