Rwanda Humure

A specialty coffee from the Humure processing station, run entirely by women.

It comes from smallholder farms, each cultivating around 250 coffee trees per plot. During harvest, farmers and their families handpick only the ripest cherries. At the Humure station, the cherries undergo additional sorting, and their density is checked using the flotation method.

After sorting, the cherries are placed on African drying beds, where they dry for an average of 47 days. The longer, the better, as they say at the station. They compare it to cooking meat: grilling takes 20 minutes, roasting in the oven takes 45, but burying it in hot coals takes two hours—and the flavors are worlds apart. The same goes for coffee—slow drying develops a deeper, more complex flavor that lasts longer than a quick 10-12 day drying process.

In filter brewing, this coffee reveals notes of dark chocolate, salted caramel, and grapefruit.