Which Rwandan Coffee Brand is Best: The Unheard Presence of Rwandan Roro Coffee

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FrontStreet Coffee - Introduction to Rwandan Coffee

Rwanda is known as the "Land of a Thousand Hills," which is why many coffees are grown at altitudes between 1,700 and 2,000 meters above sea level (MASL). Rwandan coffee can reach world-class standards. They typically feature clean, bright flavors that can compete with the finest coffees from Central America, offering more balance than Kenyan coffee, with enchanting fruity sweetness, floral aromas, and tea-like characteristics.

Many regions throughout the country grow coffee, but the majority comes from the southern and western areas. Many farms are situated at altitudes between 1,700 and 2,000 meters. Coffee grows along the shores of Lake Kivu, extending from the Gisenyi region in the north to the central areas of Kibuye and Nyamasheke, and continuing south to Cyangugu.

The southern region of Butare also produces significant quantities of coffee. Limited coffee cultivation occurs in the north, mostly concentrated in the Rulindo region north of the capital Kigali. Eastern coffee production is also substantial, though most of it grows at lower altitudes around 1,300 meters.

Rwanda's coffee production system is ideal for smallholder farming. The traditional methods of planting and pruning trees are inherently excellent, complemented by various fine cultivars, plant spacing, water-retaining mulch, organic material inputs and weed control, shade management for coffee plants, and Kenyan-style pruning techniques that we've already mentioned.

The government (through their coffee committee NAEB) distributes fertilizers to farmers at wet processing stations. Bourbon variety coffees grown in Rwanda include these distinctive cultivars: POP3303/21; Jackson 2/1257; BM 139.

After coffee cherries are harvested, they are typically placed in water to remove lighter fruits. The depulping process usually uses Kenyan-style disc pulpers, which include a classifier that distinguishes between lighter or heavier coffee beans. Lighter beans are sorted out and sent to secondary hullers and separate low-grade fermentation tanks for B and C grade coffees. High-density, heavy beans are sent to Grade A fermentation tanks, where they are ultimately classified as A1, A2, and A3 quality grades.

In Summary

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