Rwanda
Coffee was introduced to the country by German colonists in 1904. The climate (regular and stable rainfall) and the geology of this country (from 1.500 to 2.000 metres altitude, volcanic and fertile soils) foster high-quality coffee cultivation. Rwandan producers are grouped in small cooperatives and they have developed their own washing stations. Rwanda’s varieties preserve their high quality and price, thanks to the cultivation policy geared towards Specialty Coffees. Moreover, Rwanda is the first African state to have hosted the Cup of Excellence competition in 2008.
Most important production areas are located in the western regions (Kabrizi, Lake Kivu and Gishamwana Island), in the southern regions (Butare, Nyanza), in the northern region of Rulindo and in the eastern regions (Ngoma District) of the country.
Today Rwanda’s coffee production averages 17.000 tons, which account for 0.2% of world’s production. Main Arabica varieties grown in Rwanda are Red Bourbon, French Mission Bourbon and Caturra, which are mainly processed by the wet method. Rwanda’s blend is marked by floral and fruity notes, with a strong and complex acidity that is ideal for filter coffee.
| BOTANICAL CLASSIFICATION | Arabica |
| BAGS | From 60 kg |
| BLOOMING | From September to December |
| HARVESTING | Mainly from February to June |
| HARVESTING METHOD | Handpicking |
| EXPORTATION | Since May |
| BOARDING PORTS | Mombasa |
| PRODUCTION | 27.000 tons |