Humure, Rwanda 300g
This single producer lot is grown on producer Augustin Benda’s family farm and processed at the Humure Washing Station located in the Eastern Province of Rwanda as part of Emmanual Rusatira’s Baho Coffee Network. With subtle notes of spice and a cranberry-like acidity, this coffee is incredibly layered and sweet. Look for aromatics of dried fruit and leading to a tea-like texture and notes of dried cranberry, lemon and sponge toffee.
After 15 years of working as a coffee producer Emmanual Rusatira and his family decided to build their own washing stations in East Africa with a commitment towards quality, traceability and sustainability. The Humure station, named after the highest hill in the area was built in 2017 and is the largest in the Baho Coffee Network which collects cherry from over 1500 farmers in the surrounding area and employs over 200 people during the peak of the season. As with all his mills, Emmanuel pays farmers prices in cherry that can be up to 80% over the national farm gate price set in Rwanda in order to incentivize producers to choose this station.
Humure, Rwanda - Dried Cranberry, Lemon, Sponge Toffee
Origin: Remera Sector, Gatsibo District, Eastern Province
Varietal: Red Bourbon
Producer: Augustin Benda and Family
Washing Station: Humure
Detour coffees are sold as whole bean
The Detour Story
Detour was born in 2009 in a back alleyway in Dundas, Ontario. One of Canada’s earliest specialty coffee roasters, the brand was built on the idea that coffee should be more than just mindless morning fuel. Our founder, Kaelin McCowan, believed that if he sourced and secured the highest quality green coffees in the world, and roasted fresh to order, people would fall in love with what’s in the cup. Nearly a decade later our mission remains unchanged. We continue to strive to elevate coffee and act as industry leaders through ongoing experimentation and development.
We go far and wide for our beans, visiting the source directly to develop sustainable, quality-focused relationships with the world's best farms and specialty coffee leaders. These relationships are built on mutual respect and a commitment to creating the best coffee.
By traveling to where it grows, we are able to build connections with the mills, exporters and farmers themselves to better understand and source our favourite coffees. Ultimately, we look for people that love coffee as much as we do.
Careful roasting highlights the character of each coffee and balances all the flavours.
We roast fresh-to-order and constantly monitor and adjust to match the perfect profile every time. Time and temperature are critical. It can come down to seconds. Too dark and the character of the coffee can be lost. Too light and the flavours are underdeveloped, sour; we’re leaving behind the coffee’s potential by dropping it from the roaster too soon.
We're a little obsessed– always experimenting and tinkering. Our roasters are passionate about coffee to the point of mild insanity. Which is just how we like it.