Rwanda is located a few degrees south of the Equator, in the African Great Lakes region and is one of the smallest countries on the African mainland.
Highly elevated, its geography is dominated by mountains in the west and savanna to the east, with numerous lakes throughout the country.
The high altitude creates perfect weather for a very special, very rare coffee.
Medium-bodied, wonderfully smooth, slightly tart acidity, with bright citric flavor notes and subtle grapefruit in the finish.
Taste liquid beauty and earthly pleasure.
Rwandan coffee beans have been noted as sweet, full-bodied, fruity, and acidic. But there’s so much more to the story of this country’s coffee history and industry than just its delicious flavors and aromas. This small East African country's coffee farms should not be overlooked by coffee roasters and coffee lovers. Known as the Land of a Thousand Hills, its production of high-quality, high-altitude coffee farming goes side-by-side with its fight against poverty. Rwanda is a small coffee producing country; Rwanda Coffee Production in 2016, harvested just 220,000 60 kilo-bags compared to 7.1 million in Ethiopia and 4.9 million in Uganda. However, coffee in Rwanda and Rwanda coffee production is positioning itself as a world-class specialty single-origin coffee and the delicious flavors of its coffee back this up.
HISTORY OF RWANDA COFFEE
Coffee isn’t native to Rwanda. It seems to have been brought to the country by German missionaries in the early 1900s. Beginning around 1930 coffee farming in Rwanda increased though it was mostly low-grade, high volume green coffee beans as dictated by the government creating one of the country’s few significant cash crops. From then on, coffee farming in Rwanda grew to represent economic opportunities for many rural families.
Today Rwanda is Africa’s ninth largest Arabica coffee producer with about 450,000 Rwandan small coffee farms which average less than one hectare in size (about 165 coffee trees per coffee farmer) totaling about 28,000 hectares in coffee cultivation.
Coffee is more of a culture in African countries than we’re used to in the west, with rituals and socializing being a key component of any get-together. The industry attaches values to its crops – Hope (“Ikizere”), Vision (“Ikerokoza”), Ishema (“Proud”) – that guide how people work together.
The high altitude creates perfect weather for very special, very rare coffees.
This medium-bodied Rwanda Coffee Micro-lot has a wonderfully smooth, slightly tart acidity, with bright citrus flavor notes and subtle grapefruit in the finish.