The Flavor Profile
A juicy, cohesive cup with deep notes of plum, cacao, honey and a sweet lime acidity, unifying all the complexities.
EXCLUSIVE
MICRO LOT
Rwanda Huye Mountain Anaerobic Process
$38.00
Plum
Cacao
Honey
So, what’s anaerobic processed coffee? Producers ferment coffee cherries in sealed, oxygen-free tanks to limit unwanted microbes and extend fermentation. As sugars break down, they create compounds that build a heavier body and intense fruit notes. This micro-lot, from our longtime partner, is fermented for 76 hours before processing, delivering a vibrant and juicy cup.
This is a pre-order coffee. All orders with Huye Mountain Anaerobic Process in cart will ship on 5/28/26.
B Corp Certified
Sustainable Practices
Direct Trade Sourcing
Tasting Notes
Plum
Cacao
Honey
Sweet Lime
Roast
Light & Bright
Dark & Bittersweet
Acidity
Soft & Subtle
Crisp & Bright
Intensity
Mellow
Bold
"When done well, the anaerobic process presents a heavier body and intense fruit notes."
Choose Your Brew
Pourover
- Boil water 205°F (just off the boil) for optimal extraction
- Grind 21 grams (about 3 tablespoons) of coffee to about as fine as kosher salt. Add to brewer.
- Saturate the grounds Saturate the grounds with water right off the boil (about 205°F). Use just enough water to cover the grounds.
- Let it bloom for 15 seconds. Coffee de-gasses or “blooms” when it’s fresh–the coffee bed should raise up and bubble a bit.
- Pour water in a slow, even spiral, adding water every 10 – 15 seconds for an even extraction.
Drip Coffee
- MEASURE AND GRIND Use 1 part coffee to 17 parts water (e.g. 28g/4 tbsp coffee for 475ml/16oz water) and grind medium-coarse.
- Add water measure filtered water and add to the machine’s reservoir.
- Add filter and coffee Place a fresh filter in the brew basket, then add your ground coffee to the filter and level it gently.
- Start the brew and let the machine do the work.
Chemex
- Prep & Preheat Heat filtered water to just off boil. Insert filter (3 layers at spout), rinse thoroughly to remove paper taste and warm the brewer. Discard rinse water.
- Weigh & Grind Weigh 42g coffee. Grind medium-coarse (like Kosher salt). Add to filter and gently shake to level. Zero scale.
- Bloom Pour 150g water, saturate all grounds, stir. Start timer.
- Add More Water At 0:45, start the second pour to 450g with gentle spiral, wetting dark spots.
- Fill to the Top At 1:45, pour to 700g total.
- Wait for it to Brew At 4:00, remove filter at ~20 oz.
- Serve and Enjoy Swirl the Chemex around a little and serve!
The Story
David Rubanzangabo’s passion for coffee has a foundation in quality. Quality has been first in every part of David’s success with Huye Mountain. It’s one of the many reasons the partnership between Stumptown and Huye Mountain has thrived since 2012.
Anaerobic fermentation processes have become more common in the coffee world over the last few years. The fermentation process is absent of air, minimizing the risk of introducing wild yeasts or mold, allowing an extended fermentation process in a more controlled environment. Microorganisms break down the sugars in the cherry, producing organic compounds which later translate into flavors coaxed during roasting and brewing. When done well, this process presents heavier body and intense fruit notes. Demand has risen from coffee connoisseurs seeking out these distinct profiles. Naturally, David wanted to see how Huye Mountain coffees would hold up under this process.
David began creating this special, experimental anaerobic natural lot by seeking out coffees in Huye Mountain’s network. He selected thirty small farms, based on exceptional quality practices and early harvest conditions. Once the cherries were harvested and delivered, they were sorted by color and density, washed, and then put into anaerobic tanks for a seventy-six hour fermentation. Post fermentation, the coffee is removed from the cherry and sun-dried on raised, perforated mesh beds to ensure regular airflow for even drying.
The first time Stumptown’s cupping team tasted this lot we ran out of room on our evaluation sheets from the many notes this anaerobic lot offered––plum, cacao, honey, sweet lime. While this lot offers heavy sweetness, it’s balanced and extremely drinkable. We’re very excited to offer this special micro lot and invite you to taste another remarkable coffee from Huye Mountain.
