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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]