Brief History on Rwandan Coffee

The tiny East African nation of Rwanda is one of the leading coffee growing nations worldwide. Rwanda has been growing coffee for decades. Coffee plants were first introduced to Rwanda in 1904 by missionaries.

However, it was lacking high quality even though there was quantity. Rwanda’s coffee beans used to be low-grade because of the harsh demands of the colonial era. Over the years it has progressed to becoming one of the largest and best cash crops. So, as of today 95% of the coffee grown in Rwanda is the high quality Arabica Bourbon and the rest is Caturra and Catuai. They are ready to be harvested in September, October then in between March and July.

The coffee is wet processed. Thanks to the time, resources and effort given by the moderns to develop the washing stations.

Rwandan coffee is rich, sweet and full of pleasant flavour and fruity aroma. Their improvement in quality keeps the Rwandan coffee sought after worldwide.

The coffee growing regions have nitrogen volcanic soils. The main coffee growing regions in Rwanda are Muhazi, Kivu, Akagera, Kizi Rift and Virunga. Other regions include; Rutsiro, Karongi, Nyamasheke, Huye, Kamonyi, Kayonza, Gakenke, Kirehe, Ngoma, Nyamagabe and Nyagatare.

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