Rwanda coffee is often quite delicate tasting with a pleasant sweet, caramel aroma with hints of citrus.
In general, Rwanda coffees are more highly reviewed than their neighbouring regions. About 95% of Rwanda’s coffee plantations produce high quality Arabica beans. Most of the coffee is wet processed often at communal washing stations used by numerous coffee farmers.
Rwandan coffee is grown at elevations ranging from 1,200 to 1,800 metres above sea level. The Rwanda coffee plants flower in September and October and the coffee cherry is often harvested in March through to July.
Due to the difficulties getting the Rwanda coffee crop to market, many farmers were discouraged from significant production of high quality coffee. An increasing ability of rural farmers to process their coffee and get it to wholesale market bodes well for the future of Rwanda coffee farming.