Origin
Rwanda
Region
Huye District
Crop height
1700 - 2200 m n.p.m.
Botanical variety
Red Bourbon
Processing
Natural
Q score
86
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Speciality Single Origin

Rwanda Huye Mountain

13.50

Content: -5 kg (-2.70/kg)

Clean as a tear!

For fans of light and airy clothes, but also coffees.

Body like a lightly brewed tea. You know, a walk along the seashore in a linen shirt – which covers from the sun rather than wraps. The sweetness of the nectarine, there’s something sticky here, but yet not so dense, rather it sticks like your surfboard to the next waves, there’s also a bit of flowers in the aroma. You know, a bit of a refreshing breeze. Ahh, I can’t wait for the vacations, this coffees is the most vacation choice in April.

When I came to HAYB 6 years ago, we had a whole package of coffees from the Huye region. Natural, Honey, Washed. Now I chose only Washed processing to roast, precisely because of the light and crisp brew. This coop has been a top for years when it comes to quality. Often scrolled through other roasters, I’m glad it returned to us after a long pause.

The author of the recipes and stories Dawid Zadara, Head Roaster warszawskiej palarni kawy HAYB Speciality Coffee.

Free delivery is available for all orders above 80EUR!

All orders placed before 2:00 pm are shipped on the same business day – this does not apply to products with the annotation “shipping in 48h” or “preorder”.

Available forms of delivery:
– pickup from HAYB roastery in Warsaw,
– courier companies: DPD, FedEx, GLS

Sensory profile

  • Nectarine
  • Nougat
  • Acacia flower

We pack our Speciality Single Origin coffees according to their leading sensory profile – for ease of use, we have divided the flavors into 6 categories (5 + special) and scored them in each flavor category (below, 0-100).

Find out exactly what your coffee will taste like!

Floral 85
Nuts & chocolate 15
How to prepare coffe?

Rwanda Huye Mountain

Coffe
18g
Grinding
23. clicks (Comandante)
Water
300ml / 96*C
Pre-infusion
60ml / 40s
Time
2:45-3:00
Pour up to 150 / 300ml at 0:40 and 1:15, and end at 1:45. Stir twice with the pour-over after each sesh.
Coffe
17g
Grinding
27-30. clicks (Comandante)
Water
200ml / 96*C
Pre-infusion
-
Time
1:30 / 2:00
Reverse method. Pour 100 ml of water, add coffee and add the remaining 100 ml. Stir 5 times, spin and wait until 1:30.