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Rwanda
Humure
Cup Notes: Wild Rose, Nectarine, Watermelon, Chocolate
An elegant and vibrant cup, opening with delicate floral notes of wild rose, followed by the juicy sweetness of ripe nectarine and refreshing watermelon. A smooth chocolate finish brings depth and balance to its bright, fruit-forward profile.
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
Please make sure to read our
FAQ
before making a purchase. This will help prevent misunderstandings, delays, and inconvenience.
By placing an order, we assume you have reviewed the information, and our support will be provided
according to our established guidelines.
Details
- Producer
- Humure
- Country
- Rwanda
- Terroir
- Gatsibo
- Altitude
- 2000 - 2100 masl
- Process
- Anaerobic Natural - Raised Beds
- Arabica cultivar
- Red Bourbon
- Picked in
- Jul - Aug 25
- Arrived in
- September 2026
- Shipped in
- Jute + GrainPro
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
Suggested brewing recipe
To help you make the best out of your coffee, Rubens has crafted recipes for brewing this particular lot in filter.
There are two recipes: one for conical brewer (think V60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
There are two recipes: one for conical brewer (think V60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
Have fun brewing!
V60 STYLE
- Coffee:
- 17g
- Grind:
- Comandante 18 clicks (medium)
- Water:
- 250g (40tds) at 92 Celsius
- Filter model:
- Cafec Abaca+
- Time:
- 2:45
- Brew strenght:
- 1,47 tds
FLATBED
- Coffee:
- 17g
- Grind:
- Comandante 18 clicks (medium)
- Water:
- 250g (40tds) at 92 Celsius
- Filter model:
- Cafec Abaca+
- Time:
- 2:45
- Brew strenght:
- 1,47 tds
THE STORY BEHIND
Located in the Gatsibo District of Rwanda's Eastern Province, Humure Washing Station takes its name from the highest hill in the surrounding area. Nestled among the rolling hills of the Muhazi coffee-growing region, the station plays an important role in connecting local smallholder farmers with the international specialty coffee market.
Humure became part of Baho Coffee in 2018, when Emmanuel Rusatira acquired the station with a vision of transforming its potential. Drawing on his extensive experience in Rwanda's coffee industry, Emmanuel invested in new fermentation tanks, washing channels, and storage facilities, significantly expanding the station's production capacity and improving its processing capabilities.
Today, Humure works with a large network of local coffee-growing families, whose dedication and agricultural knowledge contribute to the quality of its coffees. Beyond processing exceptional coffee, the station reflects Baho Coffee's broader philosophy of supporting farming communities through long-term relationships, improved agricultural practices, and opportunities for economic development.
The name Baho, meaning "life" and carrying a message of strength and resilience in Kinyarwanda, embodies Emmanuel's belief that coffee can create meaningful opportunities for the people who grow it. At Humure, this philosophy comes to life through a continuous commitment to quality, innovation, and the future of Rwandan specialty coffee.
THE VARIETY
Red Bourbon is one of the most historically significant Arabica cultivars. In 1859, Bourbon seeds were introduced to Brazil at the request of the central government, after reports that coffee grown on the island of Réunion—then known as Bourbon—was more productive and of higher quality than the Typica variety.
With the later development of Yellow Bourbon, the original variety became commonly referred to as Red Bourbon, distinguished by the color of its ripe cherries.
In the 1930s, several strains of Red Bourbon were selected and bred at the Instituto Agronômico de Campinas (IAC) in the state of São Paulo, and were distributed to farmers starting in 1939. The performance of these selections across different regions and growing conditions provided valuable insights into how environmental factors influence the expression and quality of coffee varieties
THE FERMENTATION PROCESS
The process begins with meticulous sorting and flotation to select only the highest-quality, densest coffee cherries. The selected cherries are then placed in sealed barrels, kept in the shade, for a 72-hour dry anaerobic fermentation. By limiting oxygen exposure and carefully controlling the temperature, this process promotes the development of clean acidity and a creamy mouthfeel while preserving the coffee's distinctive terroir characteristics.
Following fermentation, the cherries are removed from the barrels and hand-sorted once again to ensure that only the finest proceed to the drying stage. They are then spread across raised drying beds for 33 days, allowing optimal airflow and gradual, even drying. Throughout this period, the cherries are shaded during the early morning hours to prevent excessive heat exposure and turned every few hours to ensure uniform moisture loss.
Once the coffee reaches a moisture content of approximately 12%, it undergoes a resting period of at least 30 days to stabilize its moisture levels and sensory profile before being transferred to the dry mill for final processing.
