Rwanda Coffee Beans

Coffee was introduced to Rwanda 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 coffee. Moreover, Rwanda is the first African state to have hosted the Cup of Excellence competition in 2008.

The most important production areas are located in the western regions (Kabrizi, Lake Kivu, and Gishamwana Island), in the southern regions (Butare and 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 accounts for 0.2% of the world’s production. The 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.