What is Rwanda Bourbon Coffee? What are the Flavor Characteristics of Rwanda Bourbon Coffee?

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The Land of a Thousand Hills: Rwanda's Coffee Heritage

Rwanda is a small mountainous country located in the eastern equatorial region of Africa, covering an area of 26,000 square kilometers. With a population of ten million, over half of its economic revenue depends on coffee exports. The 1994 genocide in Rwanda shocked the world, and the film "Hotel Rwanda" told this history, making us aware of this small country in Africa.

Coffee Cultivation Heritage

Like Kenya, Rwanda's coffee cultivation was introduced by colonial powers. In 1904, German missionaries brought Bourbon varieties to Rwanda, and large-scale cultivation began along the shores of Lake Kivu. Due to geographical isolation and government support, currently 90% of Rwanda's coffee varieties are still traditional Bourbon. In Kenya, however, Bourbon has been replaced by the newly developed SL28 as the main variety, making it quite difficult to find Kenyan Bourbon coffee today.

Rwanda's Coffee Regions and Flavor Profile

Rwanda is divided into five major coffee-producing regions, and coffee from these five regions has slight differences in aroma and taste. Rwandan coffee tends to be acidic but leaves an endless aftertaste. "Good coffee is like Chinese tea; you can only feel the sweetness after drinking it," said Mustafari. The well-known coffee chain Starbucks also sources some of its raw materials from Rwanda. Although Rwandan coffee has not yet officially entered the Chinese market, Mustafari said they are working hard and expect to bring authentic, aromatic Rwandan coffee to China within two years.

Unique Growing Conditions

Rwanda is known as the "Land of a Thousand Hills," with mountains and plateaus throughout its territory. Most regions have a tropical highland climate and savanna climate, which is mild and cool. There are approximately 33,000 hectares of coffee plantations, with 500,000 people engaged in coffee cultivation. Rwanda is one of the few countries in the world that can fully enjoy the harmony between soil, altitude, and climate. Rwanda possesses unique conditions for growing Arabica coffee: fertile volcanic soil, abundant rainfall, and suitable temperatures year-round, all of which make our coffee taste distinctive.

Flavor Characteristics

Rwandan coffee has similar berry notes to Kenyan coffee but without the overwhelming acidity, while maintaining a rich, full body. Perhaps different varieties and processing methods have altered the flavor direction, while high-altitude growing conditions and volcanic soil guarantee quality coffee production. Every batch of Rwandan coffee we have purchased has been full-bodied with minimal defects.

Rwandan coffee is described as having "grass-like aromas" with tropical climate characteristics. Besides the fruity sweetness this coffee presents, it also allows people to taste refreshing, bright, and fresh sensations. The Bourbon coffee grown in Rwanda is remarkable for its fruity sweetness, with rich and full aroma and absolutely no astringency, leaving a long aftertaste. This coffee has delicious, citrus-like sweet fragrance with a deep chocolate color, featuring red apple, cherry, cinnamon, and honey notes, along with excellent sweetness and balance, and a finish of cinnamon, almond, and chocolate.

Brewing Recommendations

FrontStreet Coffee suggests that Rwandan coffee can be roasted to city or full city roast to experience distinct red apple, cherry, cinnamon, and honey flavors. The gentle fruit acidity allows the coffee to have multiple flavor layers when enjoyed.

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