World's Top 10 Premium Coffees: Rwandan Coffee! Which Rwandan Coffee Brand is the Best? What's the Quality Level of Rwandan Nsinda Coffee? What are the Flavor Characteristics of Rwandan Coffee? Why is All Rwandan Coffee Washed?

When it comes to coffee-producing countries in Africa, FrontStreet Coffee believes that nations like "Ethiopia," "Tanzania," or "Kenya" are likely the first ones that come to mind. However, besides these well-known major countries, Africa is also home to several smaller nations producing exceptional quality coffee! For example, Rwanda, which FrontStreet Coffee is sharing today and is known as the "Heart of Africa," has been making significant waves in the specialty coffee scene in recent years as a rising African coffee star. Additionally, Rwanda became the first African country to host the Cup of Excellence (COE) competition.

Rwanda Country Overview

Rwanda is a small landlocked country located in central Africa, surrounded by major coffee-producing nations. It borders Burundi to the south, Tanzania to the east, Uganda to the north, and the Democratic Republic of Congo to the northwest. Due to its mountainous terrain, which includes five volcanoes, Rwanda has earned the beautiful nickname "Land of a Thousand Hills." In addition to the mountains, Rwanda is home to 23 lakes and numerous rivers, providing abundant water resources.

Like its neighboring countries, Rwanda is an excellent country for coffee cultivation. Located south of the equator, it enjoys a temperate and tropical highland climate with average temperatures between 24-27°C, which is slightly cooler than typical equatorial countries. The country also experiences two distinct rainy seasons annually with plentiful rainfall.

Coffee is primarily cultivated in the southern and western regions. Due to higher elevations, these areas experience slightly lower temperatures and greater temperature variations compared to the lowlands in the east. This beneficially extends the coffee maturation period, allowing for greater sugar accumulation and development of richer flavors. Combined with mineral-rich volcanic soil, Rwanda's coffee growing conditions can be described as exceptionally favorable.

Rwandan Coffee Varieties

The main coffee varieties grown in Rwanda include Red Bourbon, Caturra, and Catuai, with Bourbon being the most widely cultivated variety, accounting for over 90% of Rwanda's coffee production. Bourbon was initially introduced from Central America to Puerto Rico, then brought to the Democratic Republic of Congo in the 1930s. Approximately 20 years later, Bourbon was introduced to Rwanda and became the primary coffee variety cultivated locally.

FrontStreet Coffee frequently shares about Bourbon because many coffee varieties worldwide have evolved from or are related to it. As an Arabica variety, it demonstrates excellent flavor characteristics! However, similar to Typica, although Bourbon offers exceptional flavor, it has lower disease resistance and lower yields. Consequently, many countries that primarily cultivated Bourbon have subsequently switched to other higher-yielding and easier-to-grow varieties such as Caturra and Catuai.

Rwandan Coffee Production and Processing

Like most African coffee-producing countries, Rwanda's coffee production is dominated by smallholder farmers. With government support, coffee processing has shifted from farmers' crude home processing to being transported to nearby washing stations for refined wet processing. After 2000, Rwanda launched the PEARL project (Partnership for Enhancing Agriculture in Rwanda through Linkages) to rescue the coffee industry, which had been severely impacted by civil unrest. This project aimed to improve both the quality and quantity of Rwandan coffee while helping farmers achieve better incomes, thus creating a virtuous cycle. When this plan was implemented, Rwanda successively built dozens of coffee washing stations, and since then, Rwandan coffee has primarily been processed using the washed method.

Washed processing allows coffee to have a cleaner expression. Due to relatively low fermentation levels and high stability, the coffee showcases more of its original inherent flavors.

The specific process is very straightforward, just as FrontStreet Coffee has consistently shared: First, underripe and defective coffee cherries are screened out through flotation. Next, a depulping machine is used to remove the coffee's skin and pulp. Subsequently, the coffee beans with mucilage are left to ferment in water tanks. After fermentation is complete, clean water is used to remove the remaining mucilage from the bean surface. Finally, these coffee beans, which only retain the parchment layer, are sent for sun-drying. When the moisture content of the coffee beans drops to approximately 11-13%, the parchment layer can be removed or the beans can be stored in warehouses awaiting export.

Due to the outstanding quality of washed processed coffee and Rwanda's abundant water resources, the number of washed coffee processing stations in Rwanda has grown to over 200 in just over a decade. All are privately owned by green bean exporters or cooperatives.

Rwandan Coffee

As FrontStreet Coffee previously introduced, Rwanda's premium coffee predominantly comes from the southern and western regions, including the Huye mountainous area and Nyamagabe district in the south, as well as the Nyamasheke district on the shores of Lake Kivu in the west. Because these regions have higher elevations and abundant rainfall, the coffee grown there exhibits more exceptional flavor characteristics. After multiple cupping sessions, FrontStreet Coffee ultimately selected the washed Red Bourbon from Nyamasheke in western Rwanda as a new addition to their daily coffee bean selection. This coffee undergoes washed processing, is of the Red Bourbon variety, and is grown in Rwanda's exceptional Nyamasheke region. It can be said to embody all of Rwanda's most outstanding representatives, so naturally, we can experience the most distinctive Rwandan terroir flavors from it!

FrontStreet Coffee: Rwanda Washed Red Bourbon

Country: Rwanda
Region: Nyamasheke
Altitude: 1500-1700 meters
Variety: Red Bourbon
Processing Method: Washed Method

Flavor: Berries, Apple, Green Tea, Apricot

To better express Rwanda's regional flavors, FrontStreet Coffee employed a medium-light roast profile. Cupping was conducted 8 hours after roasting was completed. During cupping, FrontStreet Coffee detected apple and green tea aromas along with a subtle floral note in the dry fragrance, which was very refreshing. After adding hot water, aromas of berries and green tea became apparent.

Upon tasting, FrontStreet Coffee first noticed the berry-like acidity, which quickly dissipated to reveal sweet flavors of apple and apricot. After swallowing, distinct green tea and apple aromas could be detected in the aftertaste. The overall flavor of this coffee is remarkably balanced, with a clean and substantial mouthfeel, making it exceptionally pleasant to drink!

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