Rwanda Humure natural, 250 g – filter

The Humure processing station is located in the Gatsibo district of the Eastern Province, on sandy-clay soils. It’s named after the highest hill in the area, which is a popular tourist spot.

Humure station belongs to Emmanuel Rutsatr, the owner of the family business Baho Coffee, which currently has 12 processing stations across the country. Emmanuel has extensive experience in this field, having previously worked for a coffee export company. The name “Baho” comes from a phrase meaning “stay strong.” The station is utilized by over 1,300 coffee producers in the district, and it is managed exclusively by women.

The local authorities provide Humure with resources, and its management organizes training for farmers on how to use them properly.

After harvesting, the coffee is washed and cleaned of floaters.

The ripest and highest-quality cherries are sent to the patio, where they are evenly spread out for drying, regularly mixed, and sorted. Special raised canopies known as “African beds” are used for drying. The natural processing lasts about 3-4 weeks and is one of the longest methods.

The coffee is dried until the skin of the cherries takes on a distinctly dark color, and the beans completely detach from the dried pulp, which is checked by the characteristic sound of the bean rattling inside the dried shell. The moisture content of the beans should reach 12%. At this stage, it’s crucial to mix the cherries thoroughly and pick out any defects.

After drying, the cherries are bagged to allow the beans to exchange moisture.

In the final stage, the beans are sent to a huller to remove all the outer layers. The finished coffee is packed in jute bags with GrainPro protection and sent for export.