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HomeCoffeesRwanda Huye Mountain
Huye Mountain · Rwanda

Rwanda Huye Mountain

Washed

Roasted by Stumptown Coffee Roasters

Recently sold out· checked 3 Aug
Washing StationRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryStumptown Coffee Roasters· New York, USA
Washing StationHuye Mountain washing station, Huye Mountain, Rwanda✓
ProducerDavid Rubanzangabo
ProcessWashedRwanda Huye Mountain Coffee | Stumptown Coffee Roasters?
Harvest—
Altitude—
ClimateTropical savanna
Varieties—
Roast—
Tasting notesdried peach, dark chocolate, golden syrup✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • dried peach
    Fruity › Peach
  • dark chocolate
    Nutty/Cocoa › Dark Chocolate
  • golden syrup
    not on the wheel

Supply Chain

  1. Washing Station

    Huye Mountain washing station, Huye Mountain, Rwanda

    Grown by David Rubanzangabo

  2. Roastery

    Stumptown Coffee Roasters

  3. Coffee· viewing

    Rwanda Huye Mountain

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarHuye Mountain WashedHUYE MOUNTAINRwanda, Huye MountainHuye MountainHuye Mountain EspressoShanga – RwandaMore from this producerDavid Rubanzangabo8More from this farmHuye Mountain washing station3 moreSimilar flavour profiledried peach, dark chocolate, golden syrup1295Same processWashed13025From the same originRwanda748More from this roasterStumptown Coffee Roasters34 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashed
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability