RWANDA • HUMURE
This is the year three working with the Baho-run Humure Station! With the help of Brendan at Semilla and Emmanuel at Baho , this year's crop comes from 14 farmers on Remera Hill. The Remera Hill group is located in a geographically similar area close to Humure, in the Remera district. They were all approached because there was a belief that this hill could be a specifically strong microclimate for producing quality coffee. For Emmanuel, "they serve as model in good agricultural practices, soil management, erosion control, environmental conservation practices as well as giving jobs to many other small farmers in need".
From these farms, ripe cherries head to Humure station, which was built by Emmanuel Rusatira and his family in 2017 and takes its name from the highest hill in the Gatsibo District area. The station management is all women, in what Baho calls an “investment in gender equity”. This is a naturally processed coffee, meaning cherries dry with fruit intact. At Humure, this is a 48-day process and takes advantage of the areas slightly drier and hotter climate.
The Remera Hill Group is: Edouard Ntaganda, Nahason Rukara, Boniface Ahorukomeye, Gaspard Bazatsinda, Emmanuel Benda, Claver Bihoyiki, Julia Cyurinyana, Damascene Gakwandi, Damien Sibaniro, Gilbert Sindayigaya, Manase Twahirwa, Samuel Barigira, Claver Bihoyiki, Bibiane Candari.
Humure is an incredibly sweet and soft cup. Given the Red Bourbon varietal and natural processing, there is loads of bright berry notes. It reminds me of those thick syrupy pools that form around thawing frozen strawberries. The cup is thick with a satisfying array of floral rose hip and cream notes that perfectly set-up the milk chocolate finish. When it all comes together, it is like a chocolate-covered strawberry dipped in table cream or the chocolaty cookie wafer bite of a Kit-Kat.
Strawberry Wafers, Rose Hip & Kit Kat.
Remera Sector, Gatsibo District, Eastern Province.
Baho Coffee's Emmanuel Rusatira.
Remera Hill Group.