Coffee from Rwanda

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June 7, 2022
Coffee from Rwanda

Rwanda enters the top 30 coffee-producing nations list. The coffee from Rwanda is a relatively new specialty. Therefore, it is not so well known among coffee lovers. But without a doubt, the geolocation of the country and the climatic profile makes it perfect for coffee growing.

A brief history of Rwandan coffee

Rwanda is a country situated closely to Kenya, one of the largest coffee producers in the world. In Rwanda, coffee plants appeared only in the 20th century. But the commercial routes for Rwandan coffee started about three decades later. In the period of colonialism, coffee production was of low quality. Only after becoming fully independent, Rwanda could get closer to its full potential of coffee growing. 

With hard work and perseverance, Rwanda has become a top 30 coffee producer in the world in the last there decades.

Rwanda exports dozens of hundred tons of coffee per year. Small farms ship more coffee than the larger estates. 

Rwandan Coffee Growing Regions

Most plantations are at very favorable altitudes, usually situated somewhere between 1.2 and 2 km above sea level. This factor is essential for the growth and production of coffee plants. The most suitable regions for coffee growing have nitrogen-rich volcanic soils. The high elevated farms rich in volcanic soil get plenty of sunlight and experience equatorial mist, which favors Arabica and Robusta coffee growth. The central coffee-growing regions are Kivu, Muhazi, Virunga, Akagera, and Kizi Rift. Other coffee-growing districts in Rwanda include Rutsiro, Karongi, Nyamasheke, Nyagatare, Kamonyi, Gakenke, Kayonza, Ngoma, Kirehe, Nyamagabe, and Huye. About 95% of the farms grow coffee plants that are some of Rwanda's best quality bourbon coffee varieties.

The local growing season usually begins in either September or October and continues until harvesting occurs between March and July. So, within those months, the harvesting tends to peak from May on.

Specific traits of Rwandan Coffee

Wet-processing

Most coffee in Rwanda is wet-processed. The development has resulted in increased production. The washing stations cater to small farms, thus promoting more output. The whole process implies soaking the beans twice; therefore, the name double washed or thoroughly washed. It is a widespread practice in Africa and some parts of Latin America.

After wet processing, the coffee gains complex flavor profiles, clean, bright, and fruity notes for the Rwandan coffee.

Taste

The favorable producing climate and high-quality processing methods set the ground for the great taste of Rwandan coffee. The final result is creamy coffee, rich with buttery overtime and caramel aftertaste. It juxtaposes with light, citrusy flavors with fruit or floral notes.

Rwandan coffee has several layers of complexity. You will experience different notes of white chocolate, cinnamon, or nuttiness. Depending on the region where the coffee plants grow, you may also taste some plum notes or dates. In other regions, the aroma has hints of orange blossoms and lemon.

Best Brew Methods For Rwandan Coffee Beans

Rwandan coffee has an exceptional flavor palette; therefore, there are a few brewing methods that you can use to enhance the gentle flavors. It is considered that the best brewing method is to use any filter method - like a pour-over or even a drip coffee maker. The trick is to use a delicate brewing process to underline the subtle citrusy and floral flavors without extracting so much acidity which can overwhelm the cup. If the brewing method is too intense (like, for example, immersion with a French press), rich acidity will overpower the coffee's taste. Another reason that a pour-over method is more suitable for Rwandan coffee is that it usually requires a finer grind, like those used with drip coffee methods and Chemex, allowing you to get rich flavor out of the beans without getting that empowering taste that an immersion process delivers.

Best Roast Types For Rwandan Coffee Beans

Specialty coffee comes with plenty of options for roasting of the beans, and Rwandan coffee is no exception. The high altitude beans tend to be very dense, which should allow you to use plenty of heat, and therefore, using too little will only result in baking them. A lighter roast will showcase the beautiful fruity flavor profile of this kind of bean. But at the same time, a darker roast will touch the intense and robust flavor without ruining the coffee experience. 

Rwanda is a small country, but its coffee variety is crucial for the nation's history and culture. Rwandan coffee is an excellent option if you are looking for a refreshing variety with great taste buds. The coffee industry's success has been attributed to the excellent and optimal producing conditions, wet processing methods used, and government incentives. The commitment of Rwandan people has improved the quality of coffee beans and broadening the spectrum of specialty coffee. 

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