Introduction to Rwanda Coffee | Overview of Rwanda Coffee Growing Regions and Flavor Characteristics

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Introduction to Rwanda Coffee Growing Regions

Coffee was introduced to Rwanda in 1904 by German missionaries, but it wasn't until 1917 that Rwanda's coffee production became large enough for export. After World War I, the League of Nations Mandate revoked Germany's colonial rights over Rwanda and transferred the trusteeship to Belgium. As a result, Rwanda's coffee has always been exported to Belgium.

The first coffee trees were planted at the Mibirizi monastery in Cyangugu province, which also became the name of Rwanda's first coffee variety - a variant of Bourbon coffee. Coffee cultivation gradually expanded to the Kivu region and eventually spread throughout Rwanda. By the 1930s, coffee had become an essential crop for producers, just as in Burundi, another Belgian colony.

Most Rwandan coffee can be traced back to wet processing plants and different farmer groups and cooperatives. Each coffee producer has an average of only 183 trees, making it impossible to trace back to individual producers.

Rwanda has a population of about 11 million people. In 2013, production was 300,000 bags (60kg per bag). Coffee is grown throughout Rwanda, so there are no geographical growing region restrictions. Coffee roasters can use regional names plus wet processing plant or farmer group names when labeling. Main growing regions:

Southern and Western Growing Regions

Many of Rwanda's premium coffees come from this region. Coffee bean production is particularly concentrated in the mountainous Huye, Nyamagave, and Nyamasheke regions along Lake Kivu.

Altitude: 1,700-2,200 meters

Harvest period: March-June

Varieties: Bourbon, Mibirizi

Eastern Growing Region

The eastern part of Rwanda is not as high in altitude as other regions in the country, but the Ngoma and Nyagatare areas in the far northeast produce quite a lot of premium coffee.

Altitude: 1,300-1,900 meters

Harvest period: March-June

Varieties: Bourbon, Mibirizi

Coffee Flavor Profile

Exceptional coffees from Rwanda typically carry fresh fruit aromas that evoke red apples and red grapes. Berry flavors and floral notes are also very common.

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