We specialize in the highest-grade green coffee beans from Rwanda, Africa.
Please send us an email if you are interested in wholesale coffee beans: gourmetworldfoodus@gmail.com

A brief history of Rwandan Coffee

The tiny, landlocked East African country of Rwanda is located in the center of the continent, not far from Kenya, one of the world's leading coffee-growing countries.
The first coffee plantations appeared in Rwanda back in the early 20th century, but it took three decades before Rwandan coffee production began to grow.
At first, the coffee grown in Rwanda was of rather poor quality, especially because of the stringent requirements of the colonial government before independence in the middle of the last century. 
Even after independence, the coffee industry suffered from the crises that hit both the coffee world and Rwanda in the 1990s, and at the turn of the millennium, the industry was in ruins.
But farmers did not give up the idea of growing coffee and began cultivating high-quality varieties. A National Coffee Strategy was developed that helped redefine the coffee industry.
Over the past two decades, Rwanda has become one of the world's top thirty coffee-growing countries.
Rwandan coffee exports now total millions of pounds per year. Most of this production comes from small farms rather than large plantations.

Coffee cultivation in Rwanda

Most farms are located somewhere between 4,000 and 6,500 feet above sea level. Coffee trees growing at this altitude have ideal conditions for superior beans.
95% of the farms don't just grow standard Arabica, they produce high-quality Rwandan Bourbon coffee.
The local growing season usually begins in September or October and lasts until the harvest between March and July. Harvest generally peaks in May.
Coffee is the country's fourth-largest export product; in 2016, Rwanda supplied 220,000 60-kilogram bags (13,200 tons) to the market, 0.2% of all coffee produced in the world.  
It was coffee that symbolized Rwanda's economic revival after a long period of civil wars. Coffee exports are now a national priority in Rwanda. And in 2018, Coffee from Rwanda was one of the breakthroughs in various national coffee championships, further proving the growing quality of coffee from Rwanda. 

Coffee Processing in Rwanda

Coffee is generally processed wet throughout the country. 
Numerous small farms doing business cannot set up large individual washing stations like large coffee plantations around the world do. This is because most farmers only grow coffee on small plots, using most of their land to grow food for their families. So the investment in these washing stations has paid off, it has helped to increase the quantity and quality of Rwandan coffee to a whole new level.
The first coffee trees were brought to Rwanda by European colonizers in the late 19th and early 20th centuries. Most of them grow in the central and western provinces of the country. Harvesting is mainly engaged in small farms. Wet processing gives the coffee its distinctive taste and aroma. The beans are poured into pools of water, and the pulp is completely removed. The beans are then dried in the sun and graded according to size and quality. The final products are then shipped for export. The bulk of it goes to European countries and small quantities to the United States.

The flavor profile of Rwanda coffee beans

There are many subtle differences between Rwanda coffee varieties.
Some elements are present in the flavor regardless of which region the coffee comes from.
One such recurring theme is the rich, creamy body, silky and buttery texture.
But creaminess is just the tip of the iceberg. Before and after the coffee hits your taste buds, the beans will fill your senses with floral, fruity, and citrus flavors, followed by a light spicy tone. 
The floral notes are reminiscent of certain varieties from Ethiopia, many characterized by hints of caramelized sugar, cloves, nuts, and cinnamon.
Acidity levels are high and bright and can be sweet or sour, which varies greatly depending on climate and altitude. Because of this, Rwandan coffee tends to have an acidity similar to Kenyan coffee.

 

Rwandan coffee flavor:
Aroma: hints of orange and lemon
Taste: floral and fruity, red currants and berries.
Aftertaste: rich caramel and white chocolate.

There are many coffee regions in Rwanda, but some stand out for their quality. 
The western regions of the country are filled with plantations, as is the Kigali metropolitan area. Both are considered the main centers of coffee cultivation in the country. 
In the east, where much of the land is a national reserve, the only exception to coffee cultivation is Lake Kivu. 
Growing at high altitudes, Kivu coffee can be incredibly complex and delicate, with a profile that includes hints of sweet orange, cherry, lime, and cocoa. They are great for espresso and drip brewing.
If you ever find yourself in the Lake Kivu region, you can take a plantation-to-cup coffee tour.