Rwanda has been growing coffee since the beginning of the 20th century, and today the country is known as one of the leaders in coffee production in Africa. In the last decade, Rwandan coffee beans have gained a lot of popularity and recognition all over the world. Its smooth creamy body, sweet berry profile and distinct acidity have made it particularly popular. This is largely due to the richness of the local soil in orthophosphate acid.

There are only 30 large coffee plantations in Rwanda due to the mountainous landscape and the national park. These plantations are known for their high quality, as the coffee is harvested and processed on the same day, which ensures its unique taste. Rwandan coffee is respected on the world market for its high quality.

After the civil war in 1990, the Rwandan government actively supported the coffee industry, and today Arabica Rwanda is recognized as one of the best Arabica varieties.

Rwanda coffee farms where coffee is cultivated are located in the main regions such as Gakenke, Rutsiro, Karongi, Nyamasheke, Nyagatare, Kamonyi, Kayonza, Ngoma, Kirehe, Nyamagabe and Huye, located at altitudes above 120.

This height contributes to a high density of coffee beans. Most of the local coffee belongs to the Bourbon variety, as well as a small percentage of the Caturra and Catuai varieties. In addition, an endemic variety has been developed in Rwanda – Coffea arabica var. Mayaguez.

Harvest is harvested twice a year: the main one from March to June and the intermediate one in September-November.

Haven't tasted coffee from Rwanda yet?

The aroma of coffee from Rwanda is delicate, with noticeable shades of freshly baked bread, and the taste of this coffee is rich and expressive, with wine acidity, notes of vanilla and green tea. This coffee is distinguished by its high quality and variety of flavors, which makes it special.

This coffee can easily be prepared at home in any way, but it reveals its flavor better in a French press.