Since coffee was introduced to Rwanda by German missionaries in early 1900s, it has been playing a pivotal role in the rural economy and the sector is supported by around 400,000 smallholder farm families.
It is said that the first planted coffee variety was Mibirizi in 1904 and then farmers gradually adopted different Bourbon varieties such as Mayaguez and Jackson. Coffee quickly became an essential crop for Rwandan export.
In 2000s, the transformation of Rwanda’s coffee sector happened: capacity building training provided, coffee cooperatives formed and washing stations built. In 2002, there were only 2 coffee washing stations but today you can find more than 300. All of these efforts contribute to improving quality and branding.
In 2008, Rwanda became the first African country to host Cup of Excellence, an international coffee competition. Today, the country produces around 20,000 MT of Arabica coffee.
Farmers & Production
Rwanda is known for the quality of its coffee beans over the quantity. The reason is the intense care to each tree. Farmers have 200-300 Arabica coffee trees on average in Rwanda. We are proud of our farmers who do not hesitate to put all efforts necessary in coffee production: pruning branches, giving sufficient fertilizer and harvesting only ripe cherries etc. All of these labour-intensive work result in producing uniqueness of the Rwandan coffee well-known as clean cup with bright acidity.
There are geographic and climatic advantages of growing specialty coffee in Rwanda. Most areas are at higher altitude ranged up to 2,200m and coffee plantations are just located on the steep hillside. Hence, all trees can receive sufficient sunshine for photosynthesis to produce “sugar” that makes cups splendid. In addition, some areas are in a mountainous environment which gives coffee a big temperature gap during a day to mature rigidly. Volcanic soil also leads to coffee with intricate flavour profiles.
Please try our coffees with unique and complex flavours!
Washing Stations
Today, we have more than 300 coffee washing stations (CWSs). They serve as vital hubs for coffee processing, quality control, and community support in each area.
Once smallholder farmers bring coffee cherries to a CWS, firstly floaters are identified, defects are removed. Main production is fully-washed coffee but different types of new process methods have been introduced to make unique cup flavours. All processes are neatly managed by more than 100 women in a CWS during the peak season for better quality assurance.
CWSs not only create employment but also supports social programs to improve their livelihoods to make a better environment for the communities.
Why Rwanda
I love Rwanda specialty coffee. I liken it to a very fine sauvignon blanc wine. Refined acidity, clarity, transparent, delicate flavors of key lime or mandarin orange to name just a few of the diverse attributes. Professionally, I am delighted to return to Rwanda, having been a COE head judge there multiple times to taste and identify the best of the best and assisting in getting the message and coffees to the world. The budding and aspiring cuppers and processors who wish the best for the farmers are encouraging to me.
Best of Rwanda 2024 Head Judge Mrs. Sherri Johns
