Rwanda Coffee Beans

Region: East Africa
Profile: Dried fruit, spicy
Production: 33 million lbs (0.2% global production)
Global Rank: 31
Varieties: 97% Arabica, 3% Robusta, 0% Liberica

Rwanda Coffee Overview

Coffee came to Rwanda early in the 1900s by German colonists but didn’t begin to take off until after World War II. While small, Rwanda is a hilly nation with many small lot farms as high as 6,500 feet above sea level. This makes it an ideal growing climate for Arabica, specifically Bourbon.

Rwandan coffee traditionally is wet-processed for more complex, sweeter flavors. You’ll find bright, citrusy notes with moderate acidity and some spice, often with a rich finish.

Rwanda Coffee Beans: Detailed Review

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About The Coffee Maven
bryan de luca
Bryan De Luca

I'm Bryan but most people know me as The Coffee Maven. I grew up outside Boston, Massachusetts and received my Bachelor's degree in Biochemistry from Providence College. My first introduction to coffee was during my college days, when I used it as a source of caffeine to fuel late-night study sessions, but soon I became obsessed with the chemistry of coffee. How did changes to water temperature or contact time affect its taste? Why do beans from Africa taste fruity while beans from Indonesia taste spicy? I launched The Coffee Maven in February 2017 to explore these questions and help others brew their perfect cup. Welcome to my site, and thanks for reading!