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Quick Answer
Rwandan coffee is known for its Red Bourbon varieties, high-altitude cultivation, washed processing methods, and flavour profiles that often feature red berries, citrus, florals and black tea-like finishes.
Rwanda is one of the most iconic coffee-producing countries in East Africa, blessed with beautiful growing conditions for high-quality specialty coffee.
A Brief History
Coffee was introduced to Rwanda by German missionaries in 1904; however, large-scale coffee production didn’t take off until the 1930s, after the occupation of Rwanda was handed over to Belgium following the First World War.
Throughout the 20th century, Rwanda earned a reputation for mass-produced, low-quality coffee. Following the tragic 1994 genocide, Rwanda undertook major reforms that transformed much of its coffee sector towards quality-focused specialty production.
Initiatives such as the Partnership for Enhancing Agriculture in Rwanda through Linkages (PEARL) and Sustainable Partnerships to Enhance Rural Enterprises and Agricultural Development (SPREAD) were launched, and international buyers became involved, which included investments in Rwanda’s economic development. This saw the introduction of washing stations and standardised processes that were more in line with other East African coffee-growing countries.
Post-1994, coffee became a tool for Rwanda’s economic growth and quickly became one of its top exports.
What Varieties Are Grown in Rwanda?
Rwanda grows almost exclusively the Red Bourbon coffee variety. This is unusual, as the specialty coffee industry has become increasingly dominated by disease-resistant hybrid varieties with higher yields.
The Bourbon variety is known for its high cup quality, with a trade-off of lower disease resistance and less abundant cherry yields. This is an appealing approach to many buyers and aligns with Rwanda’s pivot towards the specialty market.
Other varieties, such as Yellow Bourbon and Caturra, can be found, although they are very uncommon.
What Does Rwandan Coffee Taste Like?
Rwanda has a recognisable flavour profile, with red berry sweetness and a black tea finish acting as hallmarks.
The flavour profile does vary region to region, with western regions such as Nyamasheke and Karongi being known to produce coffee with a complex, juicy profile. Usually, there are berries, orange, and cherry in the cup, with that iconic Assam tea finish.
Coffee from the high-altitude southern regions, such as Nyamagabe and Huye, has a reputation for a crisp, citrus-driven profile. You can expect lemon, lime, and peach with floral aromas.
Most Rwandan coffee is grown between 1,500–2,200 metres above sea level. The country's combination of high elevation, moderate temperatures, and abundant rainfall slows cherry maturation and contributes to the dense bean structure and complex flavour profiles associated with specialty Rwandan coffee.
The combination of region, altitude, and processing all have an enormous impact on how you will experience the final cup.
The Potato Defect
One of the biggest challenges is the potato defect, characterised by a distinct raw potato flavour in the brewed coffee. This is caused by Antestia bugs, which puncture the skin of the cherry and allow bacteria to enter.
With the puncture marks being so small, it is hard to notice them during coffee processing. The potato defect poses unique challenges. It is hard to detect before roasting and brewing, so otherwise high-quality lots may be rejected by roasters and importers.
What I will say about potato defect is that its prevalence is vastly overstated. In the last several years, I have come across very, very few encounters with potato defect, despite regularly grinding kilos at a time for packing. The likelihood of encountering potato defect is now really quite small compared to even 5 years ago.
Rwandan Coffee Cultivation & Harvest
Smallholder Farming
Rwandan coffee cultivation is mainly managed by smallholder family farms, some of which are only a couple of hundred trees in size. There are about 400,000 smallholder farms in Rwanda, most of which sit between 1,700–2,000 metres above sea level.
Traditionally, Rwandan coffee has been home-processed. However, organisations such as PEARL introduced cultivation and processing methods that resemble those used in other East African countries. New cooperative wet mills were built alongside a standardised washed process. Through these wet mills, the government was also able to deliver fertiliser to smallholder families.
Growing Conditions
Rwanda’s volcanic soils are generally fertile, well-drained, and well-suited to high-quality Arabica production. However, Rwanda’s steep landscape of rolling hills poses logistical challenges when it comes to harvesting.
Land erosion management and cherry transport become trickier, and farmland tends to be more fragmented.
Harvest Season
The harvest season for Rwanda begins in March and ends in July. As Rwanda is landlocked, coffee must take an additional journey through either Tanzania or Kenya.
Commonly Used Processing Methods in Rwanda
Semi-Washed Processing
When Rwandan coffee was exclusively home-processed, the main method used was semi-washed. Here, the fruit mucilage wasn’t completely removed during the fermentation process.
Washed Processing
Once cooperative wet mills were widespread, traditional washed processes practised by Rwanda’s coffee-producing neighbours became favoured.
A typical Rwandan wet mill floats the coffee to remove lighter beans, which are processed separately as a lower-grade lot. They use disc depulpers, similar to the ones in Kenya, to remove the outside layer of the coffee cherry.
The beans are then fermented to break down the remaining mucilage that covers them before being slowly dried in parchment. Parchment is a protective husk that grows around the coffee beans.
Experimental Processing Methods
While Rwanda’s coffee production is dominated by washed processes, it is worth noting that the country has begun to experiment with natural, honey, anaerobic fermentation, and extended fermentation in recent years.
These processes will have a huge impact on the final cup profile, with jammier, sweeter, or perhaps winey characteristics being introduced — a deviation from the typical Rwandan profile.
Where Can I Find Rwandan Coffee?
Rwanda’s newfound focus on high-quality specialty makes it a regular on many roasters’ offer lists.
We currently have two coffees from Rwamatamu — a family-owned plantation we have been purchasing from for four consecutive years.
Rwanda vs Kenya: What Is the Difference?
Despite being geographic neighbours, Kenya and Rwanda have very distinct differences when it comes to coffee.
| Rwanda | Kenya |
|---|---|
| Focuses on Bourbon varieties. | Focuses on SL varieties and hybrids such as Ruiru 11 and Batian. |
| A specialty-focused redevelopment following a devastating economic crisis and genocide. | Long-established coffee institutions shaped during the colonial period and refined post-independence. |
| Primarily uses washed processing, but experiments with other processing methods. | Washed processing is dominant, with limited but growing experimentation in alternative processing methods. |
| Difficult logistics imposed by landlocked geographic location. | Benefits from having a major seaport and developed export infrastructure. |
| Challenges from leaf rust and coffee berry disease, but particularly known for the potato defect associated with Antestia bug damage. | Challenges from coffee leaf rust and coffee berry disease, which encouraged genetic research and breeding. |
| More balanced, tea-like flavour profile with the potential for juicy, fruit-driven cups. | Known for having an explosive blackcurrant acidity. |
| Harvests by hand-picking. | Harvests by hand-picking. |
| Focus on high-elevation growing. | Focus on high-elevation growing. |
| Smallholders can sell to any washing station, so there’s a need for washing stations to compete for quality cherries. | Long-standing grade-based auction system. Farmers are more locked in to one particular factory or co-op. |
Summary
Within a couple of decades, Rwanda has transformed its coffee identity from a producer of low-grade commodity coffee into one of Africa’s most respected origins.
Through a post-1994 restructure, Rwanda has become known for a distinctive coffee flavour profile that has been shaped through a combination of high-altitude Bourbon varieties, smallholder farming systems, and high standards of processing carried out by cooperative wet mills.
Frequently Asked Questions
What does Rwandan coffee taste like?
Rwandan coffee has a recognisable flavour profile, with red berry sweetness and a black tea finish often acting as hallmarks. Depending on the region, you may find berries, orange, cherry, lemon, lime, peach and floral aromas in the cup.
What coffee varieties are grown in Rwanda?
Rwanda grows almost exclusively the Red Bourbon coffee variety. The Bourbon variety is known for its high cup quality, with a trade-off of lower disease resistance and less abundant cherry yields. Other varieties, such as Yellow Bourbon and Caturra, can be found, although they are very uncommon.
What is the potato defect in coffee?
The potato defect is characterised by a distinct raw potato flavour in brewed coffee. It is caused by Antestia bugs, which puncture the skin of the cherry and allow bacteria to enter. With the puncture marks being so small, it is hard to notice them during coffee processing.
How common is potato defect in Rwandan coffee?
The prevalence of potato defect is vastly overstated. In the last several years, I have come across very, very few encounters with potato defect, despite regularly grinding kilos at a time for packing. The likelihood of encountering potato defect is now really quite small compared to even 5 years ago.
When is Rwanda's coffee harvest season?
The harvest season for Rwanda begins in March and ends in July. As Rwanda is landlocked, coffee must take an additional journey through either Tanzania or Kenya before export.
Why is Rwanda well suited to coffee cultivation?
Most Rwandan coffee is grown between 1,500–2,200 metres above sea level. The country's combination of high elevation, moderate temperatures and abundant rainfall slows cherry maturation and contributes to the dense bean structure and complex flavour profiles associated with specialty Rwandan coffee.
What processing methods are used in Rwanda?
Rwanda's coffee production is dominated by washed processing. However, the country has also begun to experiment with natural, honey, anaerobic fermentation and extended fermentation processing methods in recent years.
Is Rwandan coffee similar to Kenyan coffee?
Despite being geographic neighbours, Kenya and Rwanda produce very different coffees. Rwanda is known for a more balanced, tea-like flavour profile with the potential for juicy, fruit-driven cups, while Kenyan coffees are often known for explosive blackcurrant acidity.
Who grows coffee in Rwanda?
Rwandan coffee cultivation is mainly managed by smallholder family farms, some of which are only a couple of hundred trees in size. There are around 400,000 smallholder farms in Rwanda, most of which sit between 1,700–2,000 metres above sea level.
Why has Rwandan coffee become so popular?
Within a couple of decades, Rwanda has transformed its coffee identity from a producer of low-grade commodity coffee into one of Africa's most respected coffee origins. Through a post-1994 restructure, Rwanda became known for high-altitude Bourbon varieties, smallholder farming systems and high standards of coffee processing.
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About the Author
Gage is a competition barista and was previously Head of Coffee for Sale Moon Coffee. He has spent a long time working with Harmony Coffee. He is a barista trainer, has trained many baristas, and has competed in countless coffee championships.
