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.