Rwanda Coffee

Rwanda rebuilt its coffee sector around washing stations and quality. Its Red Bourbons are bright, sweet and tea-like.

Altitude
5,000–6,500 ft
Harvest
March–July
Varieties
Red Bourbon
Usual process
Washed
Rarity index
95/100

Carried by 18 of 312 US roasters we track

On Roasterland
6 coffees · 6 roasters

In the cup

Red fruit, black tea and florals

Bright and elegant: red apple, cranberry, black tea, orange blossom and a clean finish.

Red fruitBlack teaFloralCitrus

Taste profile

SweetnessMedium
AcidityBright
BodyMedium
BitternessLow

From our tasting of every coffee from this origin on Roasterland. Each coffee page has its own profile.

Rwanda, side by side

Same origin, different small roasters. Each roasts it its own way.

About the region

A coffee comeback

After 1994, Rwanda invested heavily in coffee quality. Hundreds of washing stations were built so smallholders could sell ripe cherry instead of home-processed beans.

In 2008 Rwanda became the first African country to host a Cup of Excellence competition. Lake Kivu’s shores, Huye and Nyamasheke now produce some of East Africa’s finest coffee.

Questions about Rwanda

What is the “potato defect”?
An occasional off flavor in Great Lakes coffee caused by a bug. Washing stations sort carefully to avoid it.
How is Rwanda different from Burundi?
Similar varieties and style; Rwandan lots are often a little more floral and tea-like.