Excellence in every bean through rigorous quality control and unwavering standards
From cherry to cup, every step of our process is designed to ensure the highest quality coffee reaches your table.
Only the ripest, red coffee cherries are hand-picked by experienced farmers who understand the importance of selecting only the best.
Cherries are processed within 12 hours of picking, ensuring optimal freshness and flavor development through careful fermentation.
Beans are dried on raised beds under controlled conditions, regularly turned to ensure even moisture reduction to 11-12%.
Advanced machinery and skilled workers remove the parchment layer and sort beans by size, density, and color.
Professional cuppers evaluate every batch using SCA protocols, scoring aroma, flavor, acidity, body, and aftertaste.
Approved lots are packaged in GrainPro bags within jute sacks to maintain freshness during international shipping.
Our state-of-the-art cupping laboratory is where every batch of Huye Mountain Coffee is rigorously tested and graded. Equipped with professional cupping equipment and staffed by Q-graders, we ensure consistency and excellence.
We follow Specialty Coffee Association (SCA) protocols for all cupping sessions, evaluating fragrance, aroma, flavor, aftertaste, acidity, body, balance, uniformity, and cleanliness.
Average SCA cupping score for our specialty lots
Our commitment to quality is embedded in every aspect of our operations — from the careful selection of coffee cherries to the final cup that reaches our customers.
We partner only with farmers who share our passion for quality, selecting the finest beans from Rwanda's premier growing regions.
Every batch undergoes comprehensive cupping sessions by certified Q-graders to ensure consistency and exceptional taste profiles.
We adhere to strict processing protocols, ensuring optimal fermentation, drying, and storage conditions for each lot.
We invest in ongoing training, research, and technology to continuously elevate our quality standards.
