Rwanda coffee is a fusion of sweet, buttery and caramel notes with surprising citrusy and fruity overtones. This amalgamation of flavors is delicately balanced to create a complex and unusual coffee flavor – one that feels almost natural. Once you’ve tried this coffee, it will be hard to imagine coffee tasting better!
Best Rwanda Coffee Bean
- Country of Origin – Rwanda
- Regions – Central Rwanda, Western Rwanda and around Lake Kivu.
- Best Known Growers – small, independent farmers
- Altitude – 1,700 to 2,000 meters
- Harvest – April to July
- Milling Process – fully washed
- Aroma – caramel with hints of fruity and floral notes
- Flavor – sweet, delicate, buttery and citrusy
- Body – full-body, light and silky
- Acidity – high acidity
- Certification – Fair Trade, OCIA Certified Organic and Direct Trade available.
About the Bean
Compared to other African coffee beans, Rwanda coffee is new. Coffee plants were first introduced here in 1904, and over the past decade, their presence has grown to cover nearly every region in Rwanda.
Rwandan coffee is more balanced compared to other African beans. It is also the most delicate, meaning you must be extra precise with preparation. Too much milk or slight over-extraction will smash the delicate flavors of this light roast to pieces.
The climate is not overly dissimilar to Ethiopian coffee, taking on similar floral aromas and citric notes. The acidity of Rwanda coffee is also reminiscent of the acidity Kenyan coffees are known for. What really sets Rwandan coffee apart from the rest of Africa is the well-balanced, full body.
You might think of Ethiopian coffee as an ingredient, for example, a citrus flavor. But Rwandan coffee is more of a meal, with complex flavors already interacting in perfect harmony. The best recipes for Rwandan coffee are simple, with a dash of milk to complement the silky texture.
About the Region
Rwanda is largely dominated by mountainous regions and ancient rainforests, home to the majestic mountain gorillas and, of course, Rwanda coffee plants. When you imagine a jungle filled with thick greenery, the distant sound of monkey calls, tropical birds and waterfalls, it’s Rwanda you’re thinking of.
Altitudes vary greatly, as they do with any mountainous country. Most successful coffee farms are in the 1,700 to 2,000-meter bracket, with the exception being lake Kivu at 1,460 meters.
The process of growing, harvesting and milling the beans is a ritual in Rwanda – usually, this entire process is done by hand. The beans are then hand-quality checked before being packaged up and sent abroad. They are usually lightly roasted closer to home, in the US or Europe depending on where you buy your coffee beans.
The highest coffee producing areas in Rwanda are around the central and western parts of the country, with additional coffee from the Lake Kivu area (which produces world-class, high-quality Rwandan coffee). But coffee is produced in nearly every area of Rwanda, grown wild and amongst the indigenous plants, on the sides of mountains where the gorillas live, and in the valleys. Coffee plants are one of the biggest cash crops in Rwanda and an essential part of their economy.
Soils in Rwanda are incredibly fertile and highly productive – yet the overall soil quality is decreasing under the pressure of growing as much coffee as possible. Rwanda has a rocky history and today just under 40% of the population is living in poverty. This has all lead to an increasing dependency on the coffee plant, with over 450,000 farmers with independent coffee farms across the country.
To maintain and improve the harvest of high-quality beans over mass harvest of low-quality beans, supporting Fair Trade, Direct Trade and other certified coffee farms are vital.
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Anthony is a professional barista in the city of Chicago. He has written for many online publications on various topics related to coffee.