Rwandan Coffee: How to Brew Rwandan Arabica Coffee Beans and Their Characteristics

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Rwanda is a poor agricultural country where ninety percent of the labor force engages in agriculture. It is the most densely populated country in Africa, landlocked with few natural resources and underdeveloped industry, primarily relying on coffee and tea exports for foreign exchange. Due to the lack of a comprehensive transportation network, originally planned exports of fresh flowers and vegetables have been affected and cannot be exported. Although Rwanda has a fertile ecosystem, food production always struggles to keep pace with population growth, requiring food imports.

African-grown coffee generally gives people a wild and unrestrained impression, but Rwandan coffee is surprisingly soft, aromatic, with saturated beans—this is my first impression of Rwandan coffee, speaking of Africa. Rwanda's coffee industry is indeed remarkable, as the country thrives primarily by producing high-quality coffee beans. The flavor of Rwandan coffee is described as having "grass-like aroma" with tropical climate characteristics. Precisely because of Rwanda's exceptionally fertile soil and suitable climate that greatly facilitate plant growth, the coffee trees here seem driven or forced to grow vigorously upward, almost as if growing too quickly to produce the finest coffee beans. Nevertheless, the soft and rich taste of Rwandan coffee is excellent. Especially the unique rich caramel aroma and sweet aftertaste that emerges toward the end is endlessly memorable.

Rwanda has always been blessed with excellent coffee growing conditions: high altitude, volcanic soil, abundant sunlight, and cabernet. Since many coffee trees are planted on mountains between 1700 and 2000 meters altitude, Rwanda is also known as the "Land of a Thousand Hills." Rwandan coffee offers a world-class experience—more balanced than Kenyan coffee, yet clear and refined enough to compare with Central American coffee. Generally, Rwandan coffee carries the fresh sweetness of fruit, the delicate fragrance of flowers, and a black tea-like aftertaste. The operational model of coffee production often varies by producing country, while Rwandan coffee is entirely produced by small farmers rather than large-scale enterprises. Compared to Brazilian farms, where even small ones reach twenty hectares, Rwanda's 0.1-0.2 hectare farms are truly minimal.

Here, farmers first pick coffee beans by hand from coffee trees, then send them to processing stations where barefoot, singing farmers crush them together. These coffees are both sweet, with clear lemon flavors, while also subtly revealing tastes of berries and chocolate.

For these developing countries, when specialty coffee gains attention and demand increases, coffee naturally becomes one of the country's main development directions, seeking continuous progress and recognition in the international market.

After the coffee beans are separated from the fruit, farmers use rakes and water to sort the beans individually, followed by sun-drying. Since coffee beans are sensitive to air humidity, whenever a sudden breeze blows by, farmers promptly cover them with tarps.

Rwandan Coffee Flavor Profile

Rwandan coffee offers quite diverse flavor variations: cherry, grape, lime, chocolate, cantaloupe, orange, honey, candy, apricot, plum, and so on.

Actually, these fruit flavors all serve as certification of excellent growing conditions. According to data provided by the National Agricultural Export Development Board, Rwanda currently has approximately 400,000 small production units, with farms generally situated at 1,700-2,000 meters altitude. High altitude creates multi-layered coffee flavors. The country's coffee production mostly comes from the western and southern regions, but in reality, there are five producing regions. In the southwest, the Virunga volcanic region is primary, with the famous Silverback Mountain also located here. In the western part of the country lies the Kivu region beside Lake Kivu. As for the central part of the country, there is the Kizi Rift region. Then moving to the southern end of the map, there is the lower altitude Akagera region, approximately 1,300 meters high. Finally, in the east lies the Muhazi region.

Although regional characteristics certainly differ, generally speaking, all Rwandan regions feature high altitude and nitrogen-rich volcanic soil. For producing high-quality coffee, these conditions are naturally indispensable.

FrontStreet Coffee's Recommended Brewing Parameters for Rwandan Coffee:

V60/1:15/90℃/2 minutes

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