About coffee

Have you ever heard the term “coffee waves”? In this article, we will explain what coffee waves are and what has defined the world of coffee from the past to the present. A Brief History of Coffee Waves The First Coffee Wave We can speak of the first coffee wave roughly from the 17th century, when coffee began to spread across Europe. During this period, the trade of coffee as a commodity began to develop, and the first coffee houses were established. We can therefore say that the first wave was defined by the mass spread of coffee among the population without any quality criteria or deeper knowledge of the product. The Second Coffee Wave The second wave began in the USA after 1960, when coffee was not merely consumed, but attention began to be paid to the quality of the beans, roasting, and especially beverage preparation. This wave is excellently illustrated by the story of Starbucks, which transformed the coffeehouse business into a global, highly profitable corporation. This was precisely due to a new perspective on preparation quality and standardization. During this era, coffee became a cultural and social phenomenon and an essential part of daily life. However, as is often the case, this approach also became outdated, and after 2000, we can speak of the third coffee wave. The Third Coffee Wave The term "third wave of coffee" was first used by Trish Rothgeb back in 2002 in a Roasters Guild publication, which defined three coffee “waves”. Consumers in this wave are much more interested in a great cup of coffee that brings together a variety of unconventional aromas and flavors. In this wave, coffee increasingly draws inspiration from wine; people care much more about the origin of the coffee, processing methods, and how it is brewed. An important feature of the third coffee wave is the characterization of Specialty coffee and the emergence of the Specialty Coffee Association of America. Defining coffee as “specialty” and “non-specialty” was an irreversible turning point in the evolution of the coffee industry. Coffee quality became paramount, alongside many other aspects such as barista professionalism, the origin of the coffee beans, roasting, and transparency. Baristas gained significant prominence in this wave, as it is precisely their knowledge and skills that lead to the creation of a great cup of coffee that can brighten your day. Previously, a barista was merely someone who prepared your coffee. Today, a skilled barista understands the entire process, from selecting green coffee to flawless preparation—all with the aim of preserving the coffee’s unique characteristics. In the same spirit, we can speak of the roaster, who has transformed from a factory worker into a highly skilled specialist whose work today resembles that of a laboratory more than a factory floor. Another vital characteristic of the third wave is the industry's focus on sustainability throughout the entire supply chain. Various initiatives have emerged supporting both economic sustainability—fair wages for farmers—and environmental sustainability, emphasizing cultivation methods that leave no harmful ecological footprint. Transparency The third wave's focus on the entire coffee production chain—from farmer to barista—is among its most significant components. Social responsibility is a core strength of modern coffee culture, as contemporary generations of coffee professionals are beginning to feel a responsibility as the driving force at the end of the chain in an extensively traded commodity industry. Even today, many farmers are compensated far below standard for their hard labor and live under persistent economic pressure. You can also notice the efforts of coffee professionals across the entire chain to improve this situation directly in coffee names. Often, you will find them labeled not merely as "Peru", but as "Peru Elicer Diaz", featuring the farmer's name alongside the country of origin, and in some cases, the processing method as well. Ultimately, the third coffee wave is about love, solidarity, and a passion for perfection and fairness. Hallmarks of the third coffee wave: Specific flavor profiles (e.g., sweetness, aroma, acidity)Lighter roast profilesLatte art as a technique for pouring microfoamed milk into coffeeCoffee with specific origin traceability (farm, region, altitude)A high degree of origin transparencyAlternative coffee brewing methods (V60, AeroPress, Kalita, and similar)Freshness transparency through the disclosure of specific roast datesPricing transparencyFocus on green bean quality Conclusion By purchasing and enjoying coffee from a roastery that upholds these fundamental values, you give the coffee world the opportunity to move in a more sustainable and equitable direction. And that is precisely what the third coffee wave is all about.

The field of coffee processing is constantly evolving. Recently, innovative coffee producers have been experimenting with anaerobic processing, in which coffee is fermented without oxygen. This distinct process results in rare and exotic flavors. Although anaerobic fermentation is relatively new, aerobic fermentation—where oxygen is involved in the process—is common practice. This is standard practice for traditionally processed coffees. Fermentation begins immediately after harvesting the coffee due to the presence of water, sugar, bacteria, and yeasts. The sugars and acids in the coffee pulp then transform into various acids, CO2, ethyl alcohol, and other compounds. Coffee always ferments slightly differently depending on whether it undergoes a washed, natural, or semi-washed process, leading to various flavor variations. Anaerobic fermentation This is a method of fermenting coffee in a sealed tank with a one-way valve, which serves to stop the supply of oxygen into the container. For better results, the temperature of the tank is also regulated. Unlike the types of fermentation used in traditional coffee processing methods, this is a controlled and purposefully extended fermentation. This process can be carried out in specialized tanks, barrels, or even in plastic GrainPro bags. The key is that the coffee is sealed without air access for a certain period. This can be done either before the cherries are depulped or afterward. In both cases, microorganisms begin to break down glucose molecules—a chemical reaction that generates CO2 and heat. This causes oxygen to be pushed out of the tank through the one-way valve. Bacteria naturally present in the coffee cherry produce enzymes during this process, leading to the formation of simpler compounds such as organic acids and alcohols. “Fermentation tanks with a one-way valve” How does anaerobic fermentation affect the final taste of coffee? Controlling and extending coffee fermentation leads to a change in its chemical composition, and thus in its organoleptic profile. Fermentation can enhance flavor or create different flavor profiles from the very same coffee. For example, coffee with a 48-hour fermentation process will not taste the same as coffee with a 100-hour fermentation. Dr. Britta Folmer states in The Craft and Science of Coffee that "depulping through underwater fermentation reportedly increases acidity and aroma while moderating astringency." On the other hand, an excessively long fermentation can have the opposite effect: acidity, body, and aroma are lost. Coffee producers strive to find a balance where flavor and aroma are highlighted without losing the key characteristics of the coffee. Carbonic maceration The only difference between anaerobic fermentation and carbonic maceration is that in carbonic maceration, carbon dioxide is injected into the fermentation tank after the coffee cherries are placed inside and the vessel is sealed. This displaces all oxygen. Just as in anaerobic fermentation, it is crucial to control temperature, pH, and sugar levels. How does carbonic maceration affect coffee and why is it used? The reason for using carbonic maceration instead of anaerobic fermentation is that injecting carbon dioxide into the tank and removing all oxygen slows down the fermentation process. Because no oxygen is present (thus no oxidation occurs), the breakdown of glucose is slower, as is the pH development. It also makes it easier to control various parameters to achieve different results. Sasa Sestic, World Barista Champion and a pioneer in applying this process, claims that by regulating temperature, you can control both acidity and sweetness. At low temperatures, acidity increases, whereas at high temperatures, sweetness increases. Just as with anaerobic fermentation, the goal is to enhance the coffee's qualities by boosting aroma, improving sweetness and acidity, and obtaining coffee with a richer flavor structure. Lactic fermentation Anaerobic coffee fermentation and carbonic maceration are the two most common processes currently used to enhance the organoleptic properties of coffee, but they are not the only ones. To achieve these results, other processes exist, some in more experimental stages than others. These include lactic fermentation, fermentation with kombucha cultures, wine yeasts, or water kefir. Coffee contains various bacteria that drive the fermentation process, among which are lactic acid bacteria. These are the same bacteria responsible for fermentation processes in dairy products as well as fermented vegetables. In the process of lactic coffee fermentation, conditions are managed by regulating oxygen, for example through the proliferation of these bacteria and others (such as aerobic bacteria). This alters the fermentation process, making it possible to achieve diverse results. Some producers also experiment with other processes, attempting to introduce bacteria responsible for fermentation in kombucha cultures and kefir into the coffee fermentation process. One way to achieve this is to let the coffee cherries ferment in a kombucha or water kefir solution. Coffee freezing – freeze-drying (lyophilization) Another experimental method of coffee processing is freezing. Lyophilization is a process commonly used in food processing. Its goal is to remove water from products and extend their shelf life. The process consists of various steps. First, the temperature of the coffee is lowered, usually to around -40 °C, causing the water present in the coffee to freeze. Later, the pressure in the freezing chamber is reduced, leading to sublimation of the frozen water. Finally, the moisture is removed from the coffee. Typically, the temperature of the coffee is raised in the drying chamber while reducing the pressure, thereby reaching the target level of residual moisture. The purpose of these coffee processing experiments is to expand knowledge about flavors, acidity, sweetness, and cup body, and to increase the potential of the product that farmers sell. We at Goriffee are always thrilled whenever we can test new experiments, as they often bring fresh, exciting flavors and unique combinations.

Coffee processing, or the way the skin and pulp are separated from the coffee bean, is one of the most important aspects of its cultivation. How coffee is processed can have a dramatic impact on the resulting quality and taste. Let us introduce the most common methods of coffee processing. The goal of coffee processing is to separate the coffee bean from the cherry and enhance its flavor potential. Even if coffee was cultivated perfectly, ripened flawlessly, and harvested exceptionally well, improper processing can lead to defects that reduce its value and significantly impact farmers' earnings. Some processing methods require more time, investment, and natural resources. Selecting the right processing method is a key factor for producers. Natural process Also known as the dry process. This is the oldest coffee processing method. After harvesting, coffee beans are laid out in a thin layer to dry in the sun. Some producers spread them on brick patios, while others use raised drying beds that ensure better airflow around the cherry. This leads to more even drying. The cherries must be turned regularly to prevent mold, fermentation, or rotting. Once the coffee is properly dried, the outer skin is mechanically removed. The raw green coffee prepared this way is stored prior to export. This coffee processing method is mainly used in countries with limited access to water. In these regions, it is often the only feasible method. It is most prevalent in Ethiopia and Brazil. Our new release from Guatemala is also processed using this method. Coffees processed this way often have fruity flavor characteristics. In the cup, one can find notes such as blueberries, strawberries, or tropical fruit—all, of course, depending on the region where the coffee was grown. Washed process The objective of the washed process is to remove the pulp before drying. This significantly reduces the likelihood of anything going wrong during drying, meaning the coffee is likely to achieve higher quality. However, this particular process is far more costly than others. After harvest, the coffee is emptied into large water tanks. Unripe coffee cherries and various impurities float to the surface and are separated out. The outer skin and most of the pulp are then removed using a machine called a "depulper". The coffee is then transferred into a water tank where residual pulp is removed through fermentation. The pulp contains a lot of pectin and is firmly attached to the bean. Fermentation, however, breaks down the remaining pulp sufficiently. Producers use varying amounts of water during fermentation, and there are certain environmental concerns regarding this method, partly due to the volume of wastewater that can be toxic; however, conscious producers filter this water before releasing it back into nature. The duration of fermentation depends on several factors, including altitude and ambient temperature. The warmer it is, the faster the process will proceed. Excessively long fermentation can negatively affect the final taste of the coffee. There are many different methods for checking when it is appropriate to conclude the fermentation process. One method involves the producer placing a wooden stick into the tank; if it stands upright, supported by the slightly gelatinous, pectin-rich water, the process is complete. After fermentation, the coffee is washed. Then, the coffee is ready for drying. This usually takes place in the sun by spreading the coffee on brick patios or raised drying beds. Just as with the natural process, the coffee must be turned regularly using large rakes to ensure slow, even drying. Many producers of specialty coffee choose the wet method to reduce the number of defects during processing. This process also has a fundamental impact on the quality of your cup of coffee. Compared to other processes, wet-processed coffees feature higher acidity and greater complexity, leading to a much cleaner cup. Cleanliness is a term used in coffee to denote the absence of negative flavors, such as bitterness and astringency. “Removing skin and pulp parts using a depulper” Hybrid processes Pulped natural This process, used primarily in Brazil, is the result of experiments conducted by a coffee processing equipment manufacturer named Pinhalense. The goal was to produce high-quality coffee using less water than is used in the washed process. After harvest, the coffee is mechanically stripped of its outer skin and a large portion of the pulp. Afterward, the coffee is dried directly on brick patios or raised beds. With less pulp surrounding the bean, the risk of defects is reduced, yet there remains enough sugar in the residual pulp to impart noticeable sweetness and a fuller body to the coffee. This process also requires meticulous drying. Honey process This process is very similar to the previous one. It is used in many Central American countries, including Costa Rica and El Salvador, but you can also find it in Rwanda, for example. The skin and part of the pulp are also mechanically removed from the coffee, but this method consumes even less water than the "pulped natural" process. Depulping machines can usually be adjusted to leave a specific percentage of pulp around the coffee bean. The resulting coffee is then designated according to how much mucilage remains on it—for example, 10% honey or 20% honey, and so on. If a greater amount of pulp remains on the beans, there is a higher risk of uncontrolled fermentation and defects during drying. Semi-washed process In this processing method, similar to the washed process, the outer skin is removed from the coffee, while the mesocarp (pulp) remains on the parchment (the inner layer) and is dried in the sun. Unlike other processes where coffee is dried to 11–12%, in the semi-washed process coffee is dried only to 30–35%. After drying, the coffee is stripped of its pulp and parchment. A second drying stage follows, during which the coffee is dried sufficiently to prevent mold or rotting. After the second drying, the coffee acquires a rich dark green color, which is a signature characteristic of this process. This processing method enhances the coffee's body and intensity. It is commonly found particularly in Brazilian and Indonesian coffees. In upcoming blog posts, we will explore experimental and exotic processing methods, as well as processes used to decaffeinate coffee.

Caffeine has its benefits, but excessive consumption carries certain risks. Find out how much caffeine is too much and whether you need to curb your intake. If you rely on caffeine to wake you up and keep you going, you are not alone. Millions of people rely on it every day to stay alert and improve their concentration. How much caffeine is too much? For most healthy adults, up to 400 milligrams (mg) of caffeine per day appears to be safe. That is roughly the amount of caffeine in four cups of brewed coffee, 10 cans of cola, or two energy drinks. Keep in mind, however, that caffeine content in energy drinks can vary significantly. While caffeine use may be safe for adults, it is not recommended for children. Caution is advised for adolescents and young adults regarding excessive caffeine intake and mixing caffeine with alcohol and other drugs. For pregnant women with a high daily caffeine intake (over 300 mg per day), the World Health Organization recommends reducing daily consumption to prevent potential complications. What are the symptoms of caffeine overload? You may want to reduce your caffeine intake if you drink more than 4 cups a day and experience the following side effects: Headache Insomnia Nervousness Irritability Frequent urination or inability to control urination Fast heartbeat Muscle tremors Everyone is different Some people are more sensitive to caffeine than others. If you are susceptible to the effects of caffeine, even small amounts can trigger adverse effects such as restlessness and sleep issues. How you react to caffeine may also depend partly on how much caffeine you are accustomed to drinking. People who do not consume caffeine regularly tend to be more sensitive to its effects. Caffeine won't solve your sleep problems Using caffeine to mask a lack of sleep can create an unwelcome cycle. For instance, you might drink caffeinated beverages because you struggle to stay awake during the day. However, caffeine keeps you from falling asleep at night and shortens your total sleep time. On the other hand… Consuming caffeine in recommended amounts in the form of coffee also brings several positive benefits. In addition to caffeine, coffee contains antioxidants and other active compounds that can help prevent certain diseases. The benefits associated with coffee consumption include: Drinking one to two cups of coffee a day may help lower the risk of heart attacks. Caffeine may help prevent the onset of Parkinson's disease. It can also help individuals with this condition better manage their movements. Regular consumption of coffee, even decaffeinated, appears to have a protective effect on your liver. Research indicates that coffee drinkers have liver enzyme levels within a healthier range than non-drinkers. The caffeine in two cups of coffee may provide significant protection against Alzheimer's disease. Researchers found that women aged 65 and older who drank two to three cups of coffee daily were less likely to develop dementia. Your body may process glucose more effectively. This theory is supported by studies showing that individuals who drink more coffee are less likely to develop type 2 diabetes. Conclusion Caffeine is part of the daily routine for many people; it generally poses no health issues and can provide beneficial effects. However, remain mindful of potential side effects and be prepared to moderate your intake if necessary.

If there is one coffee brewing method that can be found in almost every second household, it is the French press. It is often this very "pot with a plunger" that serves as the gateway into the world of Specialty coffee. Yet many underestimate it or use it incorrectly. However, the French press offers something that fine paper filters cannot deliver – a robust body and a rich texture. Because the coffee steeps in the water for the entire time and the metal mesh allows the coffee oils to pass through, you get a truly intense experience in your cup. Whether you are rushing through the city before work or enjoying a slow weekend morning at the cottage, the French press is a dependable partner. A Brief History: A French Name, an Italian Patent Although the name "French press" clearly points to France, its origin is not quite as straightforward. While the first mentions of brewing coffee by pushing a plunger through a filter appeared in France in the mid-19th century, these devices did not seal properly and the coffee was full of sediment. Paradoxically, the design of the French press as we know it today was patented by an Italian. It was the Milanese designer Attilio Calimani in 1929 who perfected the plunger's seal. Since then, this iconic design has remained virtually unchanged and has become the global benchmark for simple home coffee brewing. Expert Perspective Why should you give the French press a chance, even if you are a fan of the V60? Šimon Janík, Slovak Barista Champion, who oversees B2B relations and sales at Goriffee, shares his thoughts: "The French press is often unfairly pushed to the sidelines, but to me, it is the king of full-bodied flavor. Unlike the V60, where the paper filter captures most of the oils and sediment, the French press allows them into the cup. The result is a coffee with a heavier, creamier body and a longer-lasting aftertaste. It is the ideal method for people transitioning from traditional unfiltered coffee to Specialty coffee and looking for something bold in flavor, but without the grounds between their teeth. The key to success, however, is a quality grinder – you need a consistent coarse grind, otherwise the coffee will be bitter and murky." Recommended French Press Recipe Forget about immediately plunging after pouring the water. The secret to a clean French press lies in patience and skimming off the foam. Coffee: 30 g (freshly roasted Specialty coffee) Water: 500 ml (soft, filtered) Water temperature: 98 °C (just off the boil) Grind size: Very coarse (consistency similar to coarse sea salt) Total time: 4 – 8 minutes Instructions: Preheating: Rinse the French press with hot water to warm up the glass. Discard the water. Pouring: Add 30 g of coarsely ground coffee. Pour in the entire volume of water (500 ml). Make sure all the coffee grounds are thoroughly saturated. Steeping: Let the coffee steep for 4 minutes. Do not touch it in the meantime; leave the plunger aside. Breaking the crust: After 4 minutes, a "crust" of coffee grounds will form on the surface. Take a spoon and gently stir the crust. Most of the coffee will begin to sink to the bottom. Skimming: Foam and a few floating particles will remain on the surface. For a cleaner taste, skim them off with a spoon and discard them. Plunging (or rather, filtering): Place the plunger on top. You now have two options. You can either push the plunger all the way down (slowly!), or press it just below the surface of the coffee so that it serves merely as a strainer when pouring. The second method guarantees less sediment in your cup. Serving: Pour the coffee immediately into cups or a separate server to prevent further extraction. A final tip: Do not drink filtered coffee immediately after brewing; wait about 2-3 minutes until it cools slightly. The flavors develop best at around 70-60 degrees. Serve the coffee immediately after brewing; do not leave it in the French press "for later". Unless you separate the coffee from the water, extraction will continue, which may result in an unpleasant taste. Cheers! :) Frequently Asked Questions (FAQ) 1. Why is my French press coffee full of "mud" and sediment? The issue usually lies with the grinder. Inexpensive blade grinders chop coffee unevenly – creating both large chunks and fine dust. It is precisely this fine dust that passes through the metal mesh and forms sediment at the bottom of the cup. The solution is a quality burr grinder and a coarse grind setting. 2. How long can I leave the coffee in the French press after plunging? You should pour the coffee immediately after plunging. As long as the water is in contact with the ground coffee (even when pressed to the bottom), extraction continues. If you leave it there for 10 minutes, the coffee will become bitter and over-extracted. 3. Can I also brew tea in a French press? Technically yes, but we do not recommend doing so in the same vessel you use for coffee. Coffee oils settle on the mesh and the glass, and they are very difficult to wash away completely. Your delicate green tea could easily take on the stale flavor of old coffee. 4. Is the French press suitable for light roast coffee as well? Absolutely. Although it is often associated with darker roasts, a light roast Specialty coffee shines beautifully in a French press. You will achieve a sweet cup with a full body that will be distinct from a V60, yet still exceptional. For lighter roasts, we recommend using boiling water and a longer steeping time. 5. How do I maintain my French press? It should be disassembled after every use. Rinsing it is not enough. Unscrew the mesh from the plunger, as old oils accumulate between these metal parts, which turn rancid over time and spoil the taste of every subsequent brew.

For the beginning of autumn, we have once again selected several new offerings that will delight your palate. All three coffees are washed, with one intended for filter and two for espresso. Kenya Nyakabugi AB+ The biggest news of the autumn will certainly be the return of the tomato-noted Kenya Nyakabugi to our range, which you surely remember from last year. The farmers of the Nyakiri cooperative have once again demonstrated that their cultivation and processing craftsmanship is truly remarkable. The bean quality is exceptional, and upon grinding, you immediately perceive an intense floral aroma. Upon tasting the brew, you can enjoy a very distinctive combination of tomato, citrus, and honey, all against a background of blackberry notes. You can now see why we appreciate this coffee so much. Congratulations on this remarkable coffee go especially to the Nyakiri community project, and above all to you, who will get to enjoy it over the coming months. Buy 250g of coffee for 12,00 € Nicaragua Finca Los Pozitos We selected the Los Pozitos coffee specifically for espresso due to its flavor profile, which strongly evokes gingerbread through its honey sweetness and blend of aromatic spices. At the same time, it is delightfully sweet, and we trust it will make your autumn and winter season all the more enjoyable. The coffee was grown by farmer Edwin Burgos Garcia, and Los Pozitos translates to "the wells". This name is truly fitting, as we hope each cup of this coffee serves as a small well of optimism to help you enjoy winter in absolute comfort. Buy 250g of coffee for 10,00 € El Salvador Marina Cumbre Another coffee selected specifically for espresso. A sweet coffee with a beautifully structured flavor profile of milk chocolate, nuts, and oats, cultivated by farmer Alejandro Duarte. When we say we focus on coffees grown in their natural environment, in the shade of native forests, this holds especially true here, as Alejandro is well known for his forest conservation initiatives and reforestation efforts. Buy 250g of coffee for 8,50 € Next time, we will introduce another trio of coffees that we sourced for you over the summer, arriving in our offer around October – a natural Colombia, an anaerobically fermented Honduras, and a washed Myanmar!

[vc_row][vc_column][vc_column_text]Summer is in full swing, and summer is always accompanied by fresh harvests from Kenya, Ethiopia, and Guatemala. We have sourced a few gems to brighten the coming months. In today's blog, we will share more details about them.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/2"][vc_single_image image="2589" img_size="full" alignment="center" onclick="custom_link" link="https://www.goriffee.com/shop/kava/kenya-handege-ab-washed/%22][/vc_column][vc_column width="1/2"][vc_column_text] WASHED KENYA HANDEGE AB The first new arrival is the limited edition, washed Kenya Handege AB. This lot was cultivated by smallholders organised in the Ritho cooperative. The name Handege originates from the Swahili word Ndege, meaning aeroplane or bird. This name is truly fitting, as the freshness of Handege coffee will not only energise you but also inspire you. Enjoy the tropical flavours of mango and melon.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/2"][vc_single_image image="2591" img_size="full" alignment="center" onclick="custom_link" link="https://www.goriffee.com/shop/kava/guatemala-mam-washed/%22][/vc_column][vc_column width="1/2"][vc_column_text] LAST YEAR'S HIGHLIGHT: GUATEMALA MAM Another addition to our selection is the washed Guatemala MAM. MAM is a coffee you may have experienced last year, and it has impressed us with its quality and cup profile this season as well. Furthermore, through this coffee, we are able to support the indigenous MAM community in Guatemala and contribute to improving their livelihoods. It is an exceptional attribute of specialty coffee that it generates higher household incomes. Experience MAM as espresso; the harmonious notes of almond and red wine will delight you.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/2"][vc_single_image image="2557" img_size="full" alignment="center" onclick="custom_link" link="https://www.goriffee.com/shop/kava/ethiopia-uraga-gomoro-natural/%22][/vc_column][vc_column width="1/2"][vc_column_text] NATURALLY PROCESSED ETHIOPIA URAGA WOREDA Finally, our latest addition is the dry-processed Ethiopia Uraga Woreda from the Guji region. We are all familiar with the remarkably vibrant flavour profiles of natural Ethiopian coffees, particularly those from Guji. We are delighted that the fresh harvest has arrived, and we have selected an exceptional lot for you. You will discover notes of nectarine, red berries, and pronounced sweetness, alongside a sophisticated bouquet of distinct, captivating aromatics.[/vc_column_text][/vc_column][/vc_row]

David RUBANZANGABO is the owner of the Rwandan farm Huye Mountain Coffee. He has been involved in coffee since 1998, when he joined OCIR (Rwanda Coffee Development Authority) as an agronomist. From 2006, he served as chief technician on the Rwandan SPREAD project, and in 2012 he established the aforementioned Huye Mountain farm. His expertise yielded immediate success: that same year, his coffee placed in the Rwandan Cup of Excellence. Since 2012, Huye Mountain has been an established and integral part of the coffee portfolio of several renowned roasteries, such as Stumptown. Last year, David took part in "A Film About Coffee", earning him a reputation as the most charismatic biker among coffee producers. David, family is the most important thing to you; tell us about yours. I am the owner of David and Family; we are a family business that cultivates and is passionate about coffee. Myself, my wife, three children, and my sister, who works as a professional cupper. We operate in the Southern Province of Rwanda, near the town of Huye. We manage 4 hectares of coffee plantations and own a small washing station. When did you realise that you wanted to work with coffee? Our farm project began in 2004, when we started planting coffee trees. At that time, I was still working for OCIR. In 2011, we built a small washing station, in 2012 we exported a small quantity of green coffee to the USA for Stumptown Coffee Roasters, and we placed second in the Cup of Excellence 2012. That encouraged us to scale up production. What was your first experience with coffee? I became interested in coffee during my studies in agronomy. I worked as an agronomist from 1998 at OCIR. At OCIR, I initially served as an advisor for cooperatives (editor's note: a very common model in Rwanda) uniting smallholder farmers. Most of what I know about coffee, I learned at OCIR. How does Huye Mountain operate? How many people work on the farm, and how many families collaborate with you? In addition to our own plantation, we work with 1300 local smallholders. We supply these farmers with everything required for cultivation – from young seedlings to training. Thanks to this model, our production is diversified, ranging from single-origin Huye Mountain Gako to Huye Mountain Specialty Blend, which combines the finest coffee from our smallholders in precise proportions. During the harvest season, we focus on sorting, processing, washing, and drying the coffee beans. We then supply these beans to international buyers. We compensate smallholder farmers for every kilogram of coffee delivered. At the end of the season, following export sales, we distribute a bonus and a secondary payment linked to the final sale price. Do you run social programs for farmers? Yes, we operate a community program through which we contribute to health insurance for farmers, particularly for their children. Furthermore, we provide a training program teaching best agricultural practices to achieve higher yields and better quality. We have launched an initiative educating farmers on financial management and savings, and we also contribute toward children's school fees. Do you believe it is essential to integrate new insights on coffee cultivation and processing? Where do you source them? First and foremost, I maintain close communication with our green coffee buyers – understanding their standards, requirements, and recommendations for improvement. These are often professionals who have visited numerous coffee-producing origins. I plan to visit various producers in the future to exchange expertise on enhancing quality and technical techniques. You are developing a new concept around coffee tourism. Tell us more about this project. It is the newest addition to our efforts to diversify our activities and secure long-term stability. We created a tour route for coffee enthusiasts and travellers visiting Rwanda. During the tour, visitors learn firsthand on the plantation how coffee is grown, harvested, dried, and roasted. It is an educational program providing comprehensive insights into coffee cultivation directly from the source. Because the coffee is grown at high altitudes, it offers not only an educational experience but also an invigorating trek. At the summit, guests are rewarded with spectacular views, finished with freshly brewed coffee. What makes your coffee special? Because we pay meticulous attention to quality control across all stages, from the tree to the final cup. How would you compare the Rwandan coffee industry in the past with the present? What future do you foresee for it? The past and present differ substantially. Before the genocide, 100% of production was destined for the commodity market. Today, we produce specialty coffee, which delivers added value through its quality and commands higher prices. I believe Rwandan coffee has a bright future, as government institutions dedicate significant attention and resources to the coffee sector. Likewise, we in the private sector are deeply committed to elevating the quality of our coffee. What are you working on right now? What is the weather like, and when does harvest begin? (Editor's note: the interview took place 19.2.2015) The weather is pleasant and sunny. We begin the harvest season on Monday, 23 February. I am currently coordinating logistics. From this season onward, we will operate 2 washing stations, the second of which I constructed myself. I look forward to enhancing both quality and volume. Our goal is 70 tonnes of high-grade specialty coffee for export this season. Hopefully reaching the cups of your readers as well. The interview was originally published in Standart Magazine issue 2 [trx_button type="square" style="filled" size="large" color="#FFFFFF" bg_color="#0188CF" align="center" link="https://www.goriffee.com/produkt/rwanda-huye-mountain-natural/" popup="no" top="inherit" bottom="inherit" left="inherit" right="inherit"]Purchase Rwanda from David[/trx_button]