Introduction to Rwanda's Five Major Coffee Growing Regions - Fair Trade Specialty Coffee Bean Flavor and Growing Characteristics

In general, Rwandan coffee receives more recognition than coffee from neighboring countries Zimbabwe and Zambia, but has not yet achieved the acclaim of Kenyan and Tanzanian coffee. Rwanda also produces Fair Trade coffee beans.

FrontStreet Coffee has several varieties from Rwanda.

Rwanda's high altitude makes it suitable for growing specialty coffee. The main coffee growing regions have nitrogen-rich volcanic soil. The primary coffee growing areas are Virunga, Kivu, Kizi Rift, Akagera, and Muhazi. Other coffee growing regions in Rwanda include: Gakenke, Rutsiro, Karongi, Nyamasheke, Nyagatare, Kamonyi, Kayonza, Ngoma, Kirehe, Nyamagabe, and Huye.

Gakenke

The Gakenke district in Rwanda's northern mountains is both beautiful and challenging: lush green mountains coexist with poverty and natural disasters. But the true beauty lies in the people, who are resilient, resourceful, and strive to elevate their lives and communities to a better, safer, and more sustainable level. Growing coffee is one of the methods they have found, and coffee from this region is excellent.

The microclimate here allows high-grown coffee to mature slowly, which is important because it enhances flavor. In Gakenke, coffee cooperatives provide their members with clean, efficient processing facilities so that their carefully cultivated and harvested coffee can retain the quality and flavor of the beans. Traceability through these cooperatives is very transparent—individual farmer batches can be identified, and the processing is pristine, as evidenced by Gakenke's recent Presidential Award of Excellence.

Rutsiro

Rutsiro basically tastes like apple pie; rich fruity sweetness, roasted spice aromatics, and a subtle Earl Grey tea flavor as it cools. Interesting fact: This Rwandan coffee is grown across Lake Kivu from our new Congolese coffee. Rwandan washed coffee grown at 1800-2000 meters from Bourbon varieties.

Karongi

Coming from heirloom Bourbon variety trees and processed at the award-winning Gitesi washing station. Thanks to the diligence of its growers, generous support from international aid agencies, and the commitment of North American specialty coffee roasters, Rwanda's tremendous potential as a specialty coffee producer has borne fruit over the past decade. Subtle, profound, and complex. Aromas and in-cup notes of honey, honeysuckle-like flowers, crisp red currant, pistachio, and clove. Lush, rounded acidity; lively, syrupy mouthfeel. Honey and floral notes saturate the gentle dry finish.

Rwanda's 5 Growing Regions

Virunga

Region: Northwest Rwanda, Mountainous region

Altitude: 6200-7200 feet

Coffee from this region is sweet and vibrant, thriving in the fertile volcanic soil of the mountain gorilla homeland. Look for pecan nutty notes and smooth clover honey sweetness. Virunga coffee makes particularly outstanding espresso.

Kivu

Region: Western Rwanda, Lake region

Altitude: 5900-6500 feet

Kivu coffee comes from the 1600-meter-high hills near Lake Kivu in western Rwanda and is delicate and complex. They are full of sweet orange and cocoa flavors, with subtle cherry-lime notes and rounded complexity, making a very approachable espresso or drip coffee.

Kizi Rift

Region: Central Rwanda, Rift Valley region

Altitude: 6500-7200 feet

These coffees grow in Rwanda's central rift valley and are fruit-forward with jasmine floral notes. Look for nutmeg and roasted chestnut flavors over a buttery caramel base. Easy to use and engaging with almost any brewing method.

Muhazi

Region: Eastern Rwanda, Lake region

Altitude: 4600-5200 feet

These coffees from the Lake Muhazi resort area have a soft, rustic, and deep texture. Bittersweet chocolate flavors combined with the spicy smoothness of strong black tea make Muhazi beans an excellent choice for drip coffee.

Akagera

Region: Southeastern Rwanda, Wildlife region

Altitude: 4200-4900 feet

Akagera coffees are often distinguished by their sharp acidity and clean cup profile. They have a medium body with hints of blackberry, black tea, and cardamom, plus peppery aromatics. Great as drip coffee or iced coffee.

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