Rwanda coffee, which is inseparable from coffee, has a flavor of fruity coffee beans.

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Coffee is a kind of hope

Coffee was not grown in Rwanda before. Coffee was introduced into the country by German missionaries around the beginning of the 20th century. Since then, coffee has been a source of income for many rural families.

However, no record in the history of Rwanda can ignore the tragedy of the 1994 Rwandan Holocaust, when 800000 people were killed and as many as 250000 women were raped in just 100 days. After the tragedy, various guild organizations such as the Partnership for Enhancing Agriculture in Rwanda through Linkages (PEARL), Sustainable Partnerships to Enhance Rural Enterprises and Agricultural Development (SPREAD) PEARL and SPREAD were funded by the United States Agency for International Development (USAID) to support the reconstruction of agriculture in Rwanda.

As one of the most valuable crops in the country, coffee is one of the focuses of agricultural reconstruction plans. The impact of investment in infrastructure and training for coffee producers still exists today.

Coffee processing, production and flavor

Most love Rwandan coffee because of its syrup and mellow taste, which is sweet and full-bodied, thanks in part to the variety of coffee: most Rwandan coffee beans are either Bourbon or Bourbon branches.

However, in Rwanda you will find various flavors of coffee: cherries, grapes, lemons, chocolates, melons, oranges, nectarines, candy, apricots, plums, and so on. In addition to the clean, refreshing, sour taste of citrus, jujube is also one of the special flavors of Rwandan coffee.

These fruity flavors are characterized by the good growing environment of the country. In Rwanda, there are about 400000 smallholder producers (NAEB), and most farms are 1700-2000 above sea level. High altitude increases the complexity of coffee flavor (so higher temperature and RoR are needed during baking)

Most of the coffee in this country comes from the south and west, but there are actually five different places of origin. In the northwest, there is the Virunga producing area of the volcanic belt (this is the home of the famous Silverback Silverback gorilla). In the west, the Kivu producing area is located next to Lake Kivu. There are Kizi Rift producing areas in the middle. Further south is Akagera, the producing area, at a relatively low altitude (1300). Last but not least are the Muhazi producing areas in the east.

Of course, all these coffee areas are different. However, volcanic soils with high elevations and rich in nitrogen are generally found in the producing areas of the country. These create excellent conditions for the production of high quality coffee beans.

The normal beans in Rwanda are sour green grapes, mellow dark chocolate, good BODY with gelatinous texture, and delicious African beans. If there is a fishy smell, there is a mixed smell, and the quality of beans is not good. The first is to determine whether it is really Rwanda, and the second is whether Rwanda is of poor quality or whether the merchants have not picked beans at all. Third, it depends on baking technology and extraction scheme.

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