Which Brand of Rwandan Coffee is Best? A Guide to the Finest Small but Beautiful Coffee Varieties

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FrontStreet Coffee - Rwanda Coffee Introduction

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

The Rwanda Agricultural Promotion Partnership Program has successfully shared knowledge and trained young agronomists. This program eventually evolved into the Sustainable Partnership Program for Promoting Rural Enterprise Development, with both programs focusing on the Butare region. Known as the "Land of a Thousand Hills," Rwanda has the latitude and climate conditions necessary to grow excellent coffee. However, soil degradation in many areas combined with transportation difficulties significantly increases production costs.

Southern and Western 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 the shores of Lake Kivu.

Altitude: 1,700-2,200 meters

Harvest Period: March-June

Varieties: Bourbon, Mibirizi

Coffee Details

Grower: Coffee Lovers Cooperative

Variety: Bourbon

Region: Gakenke District, Rwanda

Harvest: March-June

Altitude: 1,600-2,000 meters

Soil: Volcanic loam

Processing: Fully washed and dried on raised beds

Certification: Fair Trade, Organic

Flavor: Light roast displays lemon and orange blossom; medium-dark roast shows caramel and brown sugar

Key Knowledge Point

Rwandan coffee is processed by independent farmers themselves, resulting in inconsistent quality, before being mixed with coffee processed by neighboring farms.

In Summary

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