Two of Stumptown’s oldest friends in Africa, David Rubanzangabo, the head agronomist of the SPREAD project, and Tim Schilling, SPREAD’s project manager, teamed up to source coffees from the greater Butare area of the country. Their combined efforts have resulted in Huye Mountain, a washing station and project. David built his micro mill in South Butare with a focus on producing consistently complex, high quality, washed coffee. David works with approximately 30 smallholder farmers to produce Huye Mountain coffee. Throughout the harvest, David’s sister Rachel roasts and cups the individual lots in the lab facility. Rachel has worked for SPREAD for many years as a cupper. In 2005, she was trained by an international group of cuppers, including Stumptown’s Duane Sorenson. Rachel checks the quality of the lots as they come off the drying tables and relays her results back to David and the mill which encourages continual improvements. Every aspect of this operation is designed around proper education and training for Huye Mountain’s employees at each level of the coffee process. The income and the profits made by Huye Mountain Coffee are used to resolve social and economic deficiencies in the community like health insurance, savings, school fees for kids, food security and procurement of livestock which help to ensure a better livelihood for the growers and their families.
30 smallholder farmers cultivate their coffee in the mountain highlands within the Huye, Maraba, Mbazi, and Kigoma sectors of the Huye District. The Huye Mountain company works towards economic, social, and environmental sustainability while providing a safe, healthy, clean and ergonomic working environment for its employees. Committed to improving the environment, particularly with regard to greenhouse gas emissions, the mill implemented practices to prevent the wasteful use of natural resources and works to offset the effect of climate change in all spheres of its activities. David involves himself with every level of detail. He even built his own disc depulper which has an agitated density separation after pulping in the style of a McKinnon.
Huye Mountain’s rigorous cherry selection directly correlates to a cup with layered sweetness. From the depulper, the pergamino passes through a concrete channel which simultaneously washes the coffee and provides an opportunity for further separation. David uses this separation to remove floating pergamino which can include some under ripe coffee and coffee that has been infected with the potato defect. Typically, David’s processing includes 12 hours of fermentation, followed by a wash and then a final soak for 15 hours. The green beans are pre-dried under shade. To decrease the impact of the potato defect, a recurring inhibitor of Rwandan quality, additional sorting happens during the shade drying stage since the potato defect appears more easily while the bean remains moist in the shade. Crucial initial slow drying maintains the integrity of the parchment, while the final sun drying on raised beds improves the outcome.
Huye Mountain won 2nd place in the 2012 Rwanda Cup of Excellence.