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Introduction to Mayogi Coffee Cooperative in Rwanda - How Should Rwandan Coffee Be Roasted?

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). Rwandan Coffee Cup of Excellence: In each cupping session by the national jury and the Cup of Excellence international jury panel, award-winning coffees all scored above 86 points. During the cupping process, these coffees were cupped at least five times each time. Batch quantity represents the number of 30kg boxes. Each

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

Rwanda Coffee Cup of Excellence

In each cupping session conducted by the national jury and the Cup of Excellence international jury panel, award-winning coffees consistently score above 86 points. During the cupping process, these coffees are cupped at least five times each time. The batch quantity represents the number of 30kg boxes. Each box contains two 15kg vacuum-sealed bags.

Rwanda Coffee Characteristics

Over 95% of Rwanda coffee varieties consist of Arabica Bourbon, with small amounts of Catuai and Caturra.

Growing altitude: 1,200-1,800 meters

Flowering period: September-October each year

Harvest period: March-July of the following year

Due to climate and geographical conditions, along with new processing methods introduced by coffee organizations to improve quality, Rwanda has almost entirely adopted the washed processing method for green beans in recent years. Consequently, various cooperatives and estates share washing stations to reduce costs. Generally, washing stations are always surrounded by coffee plantations.

In 2008, at the annual premium coffee competition hosted by the American Specialty Coffee Association (SCAA), Rwanda Aromec's premium washed Bourbon beans defeated competing Jamaica Blue Mountain No.1 and Sumatra Mandheling G1 to win the 2008 COE championship award. This achievement established its reputation and price point in the coffee world.

Mayogi Cooperative

The Mayogi Cooperative consists of a group of 108 farmers. Due to insufficient knowledge of coffee processing, the cooperative rented its processing unit to a private owner.

In 2012, Mayogi became one of the Cup of Excellence winners. In 2017, the cooperative began working with NGO Sustainable Harvest. Since then, farmers have regained control of the processing unit, and with support from Sustainable Harvest projects, they are now managing their coffee washing station.

The CWS collaborates with Sustainable Harvest to train farmers in good agricultural practices and connect them with World Bank services. Currently, the cooperative has grown to 267 members, 172 of whom are women, and is capable of effectively servicing loans.

With increased coffee knowledge, the cooperative won the 2018 Cup of Excellence, ranking second.

In the future, the cooperative plans to double its washing processing capacity and production.

CWS Details

CWS Owner: Cooperative Mayogi

Processing Capacity: 160 tons

Processing System: Washed processing

Drying System: Natural sun drying

Water Source: Mountain natural spring water

How to Roast Rwanda Coffee?

Due to Rwanda's high altitude coffee growing regions, the beans have high density. FrontStreet Coffee applies significant heat when roasting African specialty coffees. Hard beans like these transfer heat well, so higher drop temperatures and greater temperature rise rates would be preferable.

Additionally, Rwanda coffee has excellent body, so you can also try extending the development time and first crack period to emphasize body. Light-roasted Rwanda coffee offers pleasant acidity, but don't be afraid to create more syrup-like body/mouthfeel in the coffee.

FrontStreet Coffee recommends brewing Rwanda coffee with water at 89-91°C. It possesses a "grass aroma" characteristic of tropical climates. Beyond the fruity sweetness presented in this coffee, it also offers a refreshing, bright, and fresh sensation. The Bourbon coffee grown in Rwanda is remarkable for its fruity sweetness, with rich and full aroma, absolutely no astringency, and a long-lasting aftertaste. This coffee features delicious, citrus-like sweetness with a deep chocolate color, notes of red apple, cherry, cinnamon, and honey, excellent sweetness and balance, with cinnamon, almond, and chocolate finish.

FrontStreet Coffee: A Guangzhou-based roastery with a small shop but diverse bean varieties, where you can find both famous and lesser-known beans, also providing online store services. https://shop104210103.taobao.com