SCA Score
82.00 – 87.50
Price (USD/kg)
$5.25 USD – $15.75 USD
Bag Size
60kg
Typical Harvest
March to July (main crop)
Arabica/Robusta Split
80% Arabica, 20% Robusta
Main Varieties
- Arabica: Bourbon, Jackson 2/1257, BM 139
- Robusta: Erecta, Nganda
Average Yields
- Robusta: 800 kg/ha
- Arabica: 700 kg/ha
Grading System
- AA (18-20)
- A (15-18)
- PB (Peaberry, 10-12)
Main Processing Method
- Fully washed
- Natural processed
Key Arabica Coffee-Growing Regions
- Western Province (Nyamasheke, Karongi)
- Southern Province (Huye, Nyamagabe)
- Northern Province (Gakenke, Rulindo)
Altitude Range
- Robusta: 900 m to 1,300 m
- Arabica: 1,500 m to 2,300 m
Rwandan Coffee: A Rising Star in Specialty Coffee
Embark on a journey to discover the hidden gem of African coffee: Rwandan coffee. Nestled in the heart of Africa, Rwanda is gaining widespread recognition for its high-quality beans and distinctive flavor profiles. With a rich history of coffee cultivation and a commitment to excellence, Rwandan coffee stands as a testament to the country’s resilience and dedication to craftsmanship. Join us as we explore the unique characteristics of Rwandan coffee, from its lush growing regions to its meticulous processing methods, and uncover the secrets behind its rise as a rising star in the specialty coffee market.
Quality
Rwandan coffee is gaining recognition for its high quality and distinctive flavor profiles. The country has made significant strides in improving the quality and consistency of its coffee production, resulting in a growing presence in the specialty coffee market.
Growing Regions
Rwanda’s coffee-growing regions are primarily located in the country’s western and northern provinces, characterized by varying altitudes and microclimates:
Rwanda Rift Valley: Known for its volcanic soil and high-altitude coffee farms, this region produces coffees with bright acidity, medium body, and floral aromas.
Nyamasheke: Situated in the southwestern part of Rwanda, Nyamasheke produces coffee with a balanced acidity, pronounced sweetness, and fruit-forward flavor profile. The area’s microclimates and terroir contribute to the unique characteristics of Nyamasheke coffees.
Gakenke: Gakenke coffees are prized for their complex flavor profiles, which often include notes of stone fruit, caramel, and citrus. The region’s cool temperatures and abundant rainfall create optimal growing conditions for specialty coffee.
Types of Coffee
Rwanda primarily produces Arabica coffee, with Bourbon and Bourbon-derived varieties being the most common. These varieties are known for their sweetness, acidity, and balanced flavor profiles, making them well-suited for specialty coffee production.
Processing Methods
Rwandan coffee is typically processed using the washed method, which involves pulping the coffee cherries, fermenting them in water, and then drying the beans. This process helps to highlight the intrinsic qualities of the coffee beans, resulting in clean flavors and bright acidity. Additionally, some producers in Rwanda are experimenting with natural and honey processing methods to create unique flavor profiles and increase the diversity of Rwandan coffees in the specialty market.
Rwandan coffee is indeed a rising star in the specialty coffee scene, with its high quality, distinctive flavor profiles, and commitment to excellence. From the volcanic soils of the Rwanda Rift Valley to the lush hills of Nyamasheke and Gakenke, each cup of Rwandan coffee tells a story of dedication, innovation, and a deep connection to the land. As Rwanda continues to make its mark in the global coffee industry, coffee enthusiasts can look forward to discovering the rich and diverse flavors that this African nation has to offer.
