Rwanda - Huye Mountain Peaberry

There's a depth of character and diversity of flavor to coffees from Rwanda that is unique to the origin. Prime growing conditions with high altitude, regular rainfall, and rich soil contribute to consistently high quality specialty coffee.

This natural-processed lot from Huye Mountain shines due to strict quality control and impeccable processing at the washing station. Ripe, hand-picked coffee cherries are sorted, graded, floated in water, and transferred to raised African bed drying tables for 2 to 4 weeks, during which time the coffee is turned regularly and continuously evaluated for quality.

As with many East African coffees, Huye Mountain boasts good body even at a light roast, which lends a sumptuous, creamy texture to an otherwise fruity and sweet cup. We taste notes of cooked strawberry, as in a thick compote or jam and sweet almond paste you might find in a pastry. A hint of candied orange brings just a dash of sweet acidity, while a notes of cocoa give this coffee balance and depth.

What's a "peaberry"?

A coffee peaberry is a naturally occurring mutation, wherein only one seed matures inside a coffee cherry instead of the usual two. Due to their rarity and unique shape, peaberries are prized and are sometimes considered to have a more concentrated and complex flavor. During processing, they are sorted in the mill to create special peaberry lots such as this one.