Rwanda Coffee: An Introduction to Rwanda Coffee from Africa's Coffee Regions and Its Flavor Profile

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The Rise of Rwandan Coffee

Rwandan coffee is the most popular African coffee after Kenya and Ethiopia. However, unlike these two famous producing countries, it has no long history of cultivation and certainly no native varieties growing wild everywhere. This small African nation is a phoenix reborn from tragedy.

Geography and Development

Rwanda, known as the Land of a Thousand Hills, sits on the equator and is surrounded by East African nations including Congo, Uganda, Tanzania, and Burundi. Geographically, it possesses ideal conditions for coffee cultivation, but since its introduction by German missionaries in 1904, Rwandan coffee was poorly processed commercial grade, with most of it exported to the colonial power Belgium. The push for specialty coffee production only began after the devastation of war and the return to economic stability.

Quality Control Infrastructure

With government support, farmers shifted from rough home processing to delivering freshly harvested cherries to nearby Coffee Washing Stations for full washed processing. In just 12 years, the number of washing stations nationwide increased from two to 220. All are now privately owned, either by exporters or farmer cooperatives. Due to small average farm sizes (each farm averaging fewer than 200 coffee trees), each station serves approximately 50 to 100 farms. The NAEB employs 200 botanists and cuppers who regularly visit washing stations to inspect quality and educate farmers on soil management, organic farming, pruning, pest control, and harvesting techniques.

Precision Drying Methods

The Bourbon variety accounts for over 90% of Rwanda's production. Among these, a small number of farmers grow Bourbon varieties BM-139 and Jackson. The southern and western mountainous regions have more coffee, and their washing stations are more famous, such as Gitesi, Huye Mountain, and Mibirizi. Compared to the common practice in Central America of drying on concrete patios, Rwanda dries parchment coffee on African beds covered with canvas to control drying speed, gradually reducing the bean's moisture content to the target 11% over 10 to 15 days. This method helps preserve organic matter better than intense sun exposure.

Excellence in Cup Quality

Rwanda was the first African country to host a Cup of Excellence competition. This year marks the 5th edition. In terms of flavor, Rwandan coffee exhibits distinct floral and fruity notes, with a smooth, tea-like mouthfeel. Its balance is the highest among African coffee-producing nations.

Brewing Recommendations

FrontStreet Coffee recommends the following brewing parameters:

Pour-over: V60 dripper, grind with Fuji R440 at setting 3.5, water temperature around 90°C

French Press: recommended grind setting 4, water temperature 90°C

Siphon: recommended grind setting 4, water temperature 90°C-91°C

AeroPress: recommended grind setting 3.5, water temperature 90°C

Important Notice :

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