Some of Rwanda’s highest quality coffee has been grown in the micro-region of Huye. Huye Mountain Coffee is an organisation run by David Rubanzangabo devoted to increasing the quality of coffee grown in the Huye region. This includes training sessions for the local farmers in using the best agronomic practices and is largely focused on benefiting the communities in which they operate as production of better coffee leads to better pay being achieved.
David’s experience has been significant in the improvement of coffee quality here; coffee cherries are carefully handpicked and then floated in water tanks to separate the high density, high quality cherries that sink from the lower density ones that float. In this naturally processed coffee the cherries are laid out to dry in their fruit skin on raised beds for 3 to 4 weeks before being further processed for export. This produces a very high scoring coffee that is juicy and sweet with some delicious tropical fruit and cherry-like characteristics.