Rwanda

• Country of Origin – Rwanda
• Regions – Central Rwanda, Western Rwanda and around Lake Kivu.
• Best Known Growers – small, independent farmers
• Altitude – 1,700 to 2,000 meters
• Harvest – April to July
• Milling Process – fully washed
• Aroma – caramel with hints of fruity and floral notes
• Flavor – sweet, delicate, buttery and citrusy
• Body – full-body, light and silky
• Acidity – high acidity

The most recognizable theme in Rwandan coffee beans is a creamy, rich body with a silky and almost buttery texture. After the initial creaminess, Rwandan coffee reveals delicious notes of citrus, fruitiness, and floral flavors. The notes of lemon and orange blossom work well with the floral flavors and settle into a sweet caramel aftertaste. The bright acidity of Rwandan coffee is often compared to Kenyan coffee. 

Rwandan Bourbon varietals have distinct notes of sweet cane sugar mixed with spice flavors like cinnamon, allspice, and clove. The aroma is a floral rose scent and the aftertaste is buttery and creamy.  

There is a range of fruity flavors in Rwanda coffee beans thanks to the climate of the country. Most farms sit at around 1700-2000 MASL, and this high-altitude contributes greatly to the complexity of flavors and bright acidity featured in Rwandan coffee.