The misty Huye mountain nestled in southern Rwanda is home to over 1300 micro-coffee farms. For the past 20 years, their coffee ranked among the finest in the world. But that wasn’t how it started. Following Rwanda’s independence in 1962, the coffee industry centralized but lacked sorting or grading so all coffee was deemed commercial grade. A quality over quantity focus only happened after the 1990s. Volatile coffee pricing caused many farmers to abandon their crops, and the civil war led to the slaughter of countless citizens and the destruction of Rwanda’s infrastructure, almost wiping Rwandan coffee off the map – and that makes us real f*#@kin’ angry.
Specs
Region: ST. RWANDA, HUYE DISTRICT Variety: RED BOURBON Method: NATURAL Country of Origin: RWANDA Notes: GOOSEBERRY, CHOCOLATE, PEAR Altitude: 1,900M Farm: VARIOUS SMALL HOLDERS Amount: 300g
