Rwanda Coffee - Single-Origin
In Rwanda, the process of growing, harvesting and milling the beans is a ritual – usually, this entire process is done by hand. The beans are then hand-quality checked before being packaged up and sent abroad.
Coffee is produced in nearly every area of Rwanda, grown wild and among the indigenous plants, on the sides of mountains where the gorillas live, and in the valleys. Coffee plants are one of the biggest cash crops in Rwanda and an essential part of their economy.
Rwanda coffee is a fusion of sweet, buttery and caramel notes with surprising citrusy and fruity overtones. This conglomeration of flavors is delicately balanced to create a complex and unusual coffee flavor – one that feels almost natural. Once you’ve tried this coffee, it will be hard to imagine coffee tasting better!
The sweet flavors of a good Rwandan coffee are suggestive of caramelized cane sugar along with spice notes of clove, cinnamon and allspice and rose floral aromas. The buttery creaminess of the body carries into the aftertaste.
Rwandan coffee is more balanced compared to other African beans. It is also the most delicate, meaning you must be extra precise with preparation. Too much milk or slight over-extraction will smash the delicate flavors of this light roast to pieces.
Harvest: March – June
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