Origin: Huye Mountain
Altitude: 1900 masl
Roast level: Medium Light
Blood Orange, Dark Chocolate, Grapefruit, Medium Body, Clean Finish
Flavor Notes: Floral Aroma, Blood Orange Acidity, Dark Chocolate Sweetness, Grapefruit Clean Finish
Huye Mountain is a coffee name we know pretty well, as it has been responsible for producing some of the best small lot coffee from Rwanda for a good while now (including several cups of excellence) and has been a hugely popular choice with many specialty roasters. Lots of roasteries tend to take the path of established names, as it's both safer and easier to just buy based on reputation and not spend time looking for new gems out there with lesser known profiles.
Bourbon, alongside its brother Typica, was one of the original cultivars of coffee varietals. It originates from the Union island, previously known as 'Bourbon Island' (hence the name tag). The Bourbon varietal was a product of a mutated Typica that resulted in a highly sought after and reliable coffee plant that developed high yields (20-30% more than average) and was more resistant to various types of leaf rush than many other coffee plant varieties.
It grows best at around 1100-2000 masl and comes in the three versions - the original red bourbon, followed by two further mutations in orange and yellow. It founds its way to Brazil in the 1860's and is now one of the leading coffee varietals used there, which accounts for a large % of the world's coffee output.
While Brazillian bourbons tend to be more full-bodied, nutty and caramel, Rwanda bourbons result in a more fruity and complex cup, which is represented well from Huye Mountain.
This coffee happens to be complex, vibrant acidity with a silky mounthfeel. A refreshing morning cuppa that we enjoy the most.
Yield: 30g for 30 seconds, total yield 280g
Time: 2 minutes (adjust grind size accordingly)
Water Temperature: 93 degrees