Rwanda, an African coffee producer

The quality of Rwandan coffee can be said to be world-class, with a clean and bright taste, comparable to the best Central American Blue Mountain coffee, with extremely obvious sweetness and floral aroma, and is more loved by professionals.

According to relevant data, Rwandan coffee was introduced into Rwanda by German missionaries in 1904. Around 1930, Rwandan coffee became a cash crop for local farmers.

Rwandan coffee is grown in many parts of the country, most of which come from the southern and western regions of Rwanda. Many local farms are between 1700 and 2000 meters above sea level. Coffee is grown mainly in the south near Butare, while in the north, the area of coffee cultivation is relatively limited, most of which are concentrated in the capital Kigali, mainly growing in the mountains of about 1300 meters. The quality is average and the yield is low.

Rwanda's economy and production are lagging behind, and coffee production has played a considerable role in Rwanda's economic development, as it is one of the few cash crops. The Rwandan government supports local farmers to plant and produce coffee on a large scale, but there are no strict requirements and guidance on the quality of coffee beans, so the local coffee processing method is relatively rough.

Rwanda is one of the Arabica species producing areas in Africa, with 500000 small farms with an average acreage of less than 1 hectare. The planting area of coffee is less than 1 hectare, with an average of 165 trees per farmer, which is very small compared with that of farmers in other countries.