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What Aromas and Flavors Does Rwandan Coffee Have? How to Roast Rwandan Coffee Beans?

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange For more coffee bean information Please follow Coffee Workshop (WeChat public account cafe_style) Rwanda: This small East African country should not be overlooked by roasters and coffee enthusiasts. Known as the Land of a Thousand Hills, its high-quality, high-altitude coffee coexists with its poverty. It is not Africa's largest coffee producing country; in 2016, it only harvested

Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).

Rwanda: A Rising Star in African Coffee

This small East African country should not be overlooked by roasters and coffee enthusiasts. Known as the "Land of a Thousand Hills," it produces high-quality, high-altitude coffee alongside facing economic challenges.

While not Africa's largest coffee producer, Rwanda harvested only 220,000 bags (60kg each) in 2016, compared to Ethiopia's 7.1 million bags and Uganda's 4.9 million bags. However, Rwanda is positioning itself as a world-class specialty coffee origin.

Rwanda Coffee Processing Stations

So what should roasters know about Rwandan coffee? What are its flavors and aromas? How is it produced? What are its ideal roasting styles?

Coffee: A Symbol of Hope

Coffee was not native to Rwanda. Around the early 20th century, coffee was introduced to the country by German missionaries. Since then, coffee has become an economic lifeline for many rural families.

However, no account of Rwanda's history can ignore the tragedy of the 1994 Rwandan genocide, during which 800,000 people were killed in just 100 days, and up to 250,000 women were raped. Following this tragedy, various organizations were established, such as the Partnership for Enhancing Agriculture in Rwanda through Linkages (PEARL) and Sustainable Partnerships to Enhance Rural Enterprises and Agricultural Development (SPREAD). Both PEARL and SPREAD, funded by USAID, aimed to support Rwanda's agricultural reconstruction.

As one of the country's most valuable crops, coffee became a focal point of the agricultural reconstruction plan. The impact of investments in infrastructure and coffee producer training is still evident today.

Despite this, Rwanda still faces many challenges: approximately 40% of the population lives in poverty. However, as of 2016, coffee was Rwanda's fourth-largest export, with annual exports worth $59.4 million. The development of the coffee industry can continue to help the country's economic recovery.

Rwanda's National Agricultural Export Development Board (NAEB) states that its coffee strategy is "to position Rwanda as a specialty coffee-producing country" and "enable the coffee sector to better contribute to national development and prosperity." It emphasizes that price increases are a sign of success, with focus on improving production and processing methods.

Rwanda Coffee Processing and Flavor Profiles

Many people love Rwandan coffee for its syrupy, full-bodied texture. This sweet, rich characteristic is partly attributed to the coffee varieties: most Rwandan coffee beans are either Bourbon or Bourbon-derived varieties.

However, in Rwanda, you'll find a variety of coffee flavors: cherry, grape, lemon, chocolate, cantaloupe, orange, nectarine, candy, apricot, plum, and more. Beyond the clean, bright citrus acidity, date notes are also a specialty in Rwandan coffee flavor profiles.

These fruit characteristics come from the country's excellent growing conditions. In Rwanda, there are approximately 400,000 smallholder producers (NAEB), with most farms situated at altitudes of 1,700-2,000 meters. High altitude increases the complexity of coffee flavors (thus requiring higher temperatures and RoR during roasting).

Most of the country's coffee comes from the south and west, but there are actually five distinct growing regions. In the northwest, there's the volcanic Virunga region (home to the famous Silverback gorillas). In the west, the Kivu region lies along Lake Kivu. The central region has the Kizi Rift area. Further south is the Akagera region, with relatively lower altitudes (1,300 meters). Last but not least is the eastern Muhazi region.

Of course, all these coffee regions have their differences. However, across the country, growing areas generally feature high altitudes and nitrogen-rich volcanic soil. These create excellent conditions for producing high-quality coffee beans.

Fully Washed Processing

In the past, Rwandan coffee was processed by individual farmers, resulting in inconsistent quality that was then mixed with coffee from neighboring farms. However, after the genocide turmoil, both the government and PEARL encouraged producers to invest in fully washed processing methods. Now there are 245 processing stations nationwide.

It's worth noting that fully washed processing, also called double washed, typically involves slightly different handling than standard washed processing. Coffee is usually soaked twice, a method common in Africa but less common in Latin America. Of course, if you look hard enough, you'll find other processing methods as well. However, typical Rwandan coffee features high sweetness, full body, and richness.

(Editor's note: Wet fermentation is sometimes called "double washed," "double fermented," "Kenyan washed," etc. This processing method is more common in East Africa and can enhance clarity. After removing the coffee cherry pulp, coffee with parchment is soaked in water. The water extends fermentation time and produces smooth body and complex acidity, along with more subtle flavors. Different temperatures and water quality become important influencing factors. We still have much to explore and learn about the effects of different water qualities on coffee fermentation.)

Challenges Facing Rwandan Coffee

Today, Rwanda's coffee industry is stronger than ever, but it still faces challenges. Among the biggest issues is the "potato taste defect," which affects the quality of Rwandan and Burundian coffee. The potato taste defect is caused by an ant-like insect that draws nutrients from the cherry. During harvest season, the tiny punctures caused by these insects are difficult to detect, but the resulting raw potato odor is noticeable during cupping.

Additionally, Rwandan coffee growers and producers face challenges that exist worldwide: climate change, decreasing land suitable for coffee cultivation, low prices... However, Rwanda's coffee industry continues to develop with a focus on quality and processing methods.

How to Roast Rwandan Coffee

Let's explore the deliciousness of Rwandan coffee and how it's developed.

Like all coffees, roasting is influenced by factors such as coffee variety, origin, processing method, and more. However, there's one thing to remember: due to Rwanda's high altitude, its coffee beans are dense.

A general rule for African specialty coffees is to apply significant heat during roasting. Hard beans like these transfer heat well, so higher drop temperatures and greater rates of rise (RoR) work better.

At the same time, Rwandan coffee has excellent body, so you can also try extending the development time and first crack period to emphasize fullness. Light-roasted Rwandan coffee has pleasant acidity, but don't be afraid to create more syrupy body/mouthfeel in the coffee.

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