Rwanda Humure


Tasting Profile & Structure
Lemon Tea
Green Apple
Vibrant: bright, dynamic
How do we feel about this coffee

It feels like a fresh slice of lemon in your cuppa tea, sweet juicy apricots at a summer picnic at a park, and eating a green apple Jolly Rancher while paddle boarding on the lake.
Coffee Style

Coffee Story
After 15 years of working as a coffee producer Emmanual Rusatira and his family decided to build their washing stations in East Africa with a commitment to quality, traceability and sustainability. The Humure station, named after the highest hill in the area, was built in 2017 and is the largest in the Baho Coffee Network, which collects coffee cherry from over 1500 farmers in the surrounding area and employs over 200 people during the peak of the season. As with all his mills, Emmanuel pays farmers prices in cherry that can be up to 80% over the national farmgate price set in Rwanda to incentivize producers to choose this station. This specific lot is a Red Bourbon variety grown by Augustin Benda and processed at the Humure Washing Station in the Remera Sector, Gatsibo District, Eastern Province of Rwanda. Augustin Benda and his family own and operate a 4 hectares farm which is about ten times the size of the farms operated by most smallholders in the country and has the potential to produce around 80 exportable bags per year.


Origin Remera Sector, Gatsibo District, Eastern Province of Rwanda
Variety Red Bourbon
Process Washed
Producer Augustin Benda and Family
Altitude 1500 to 1800
Washing Station Humure (Baho Network)

Brewing Recipes

Ratio Coffee Water Time
Drip 17g : 1g 20g 340g 3min (V60)
Espresso 2.5g :1g 18g 47g 29 seconds
Immersion 15g : 1g
Peak Rest Time 5 to 40 days off roast

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