Origin History
In Rwanda, coffee has become a symbol of hope and recovery since the devastation of the 1994 Civil War. Introduced to the country in 1903 by German missionaries, coffee was initially focused on quantity rather than quality. However, the global coffee crisis in the late 1990s, when prices plummeted below the cost of production, forced Rwandan farmers to reassess their approach. In response, they teamed up with organisations like USAID and the Gates Foundation to shift towards specialty coffee production and by the early 2000s, Rwanda was well on its way to becoming known for its fine coffee.
Rwanda’s coffee-growing conditions are ideal, with high altitudes, volcanic soils, regular rainfall and an abundance of Bourbon variety coffee. Most of the country’s coffee is produced by smallholders, with around half a million farmers each tending to small plots of land, often just one hectare in size. Coffee is grown throughout the country, with large concentrations around Lake Kivu in the west and in the southern province. These smallholders typically organise into cooperatives and use centralised wet mills, or washing stations, to process their beans. Flowering takes place from September to October, with the harvest running from March to July and exports starting in late May or early June.
Present Day
Rwanda’s coffee industry has grown significantly, making it one of the top 30 coffee producers worldwide. The country produces between 20,000 and 22,000 tonnes of coffee each year and it’s now one of Rwanda’s most important exports. However, challenges remain, such as diseases like coffee leaf rust and coffee berry disease, transport difficulties due to Rwanda’s landlocked position and the small size of many farms, which can limit production capacity.
Despite these challenges, Rwanda’s coffee industry continues to thrive, with smallholder farmers working hard to produce high-quality beans that are recognised around the world. The country’s coffee journey, from its troubled past to its current success, is a testament to the resilience and determination of its people.
Coffee Arabica
Bourboun
Bourbon is a mutation of Arabica discovered on Réunion Island (formerly Bourbon Island) in the 1700s. It produces round, well-balanced beans with a higher concentration of lipids and sugars, which contribute to its smooth, sweet flavour. Bourbon trees grow at moderate altitudes (900-1,500 metres) and its high-quality beans have a more consistent size and shape compared to other Arabicas. Bourbon is particularly susceptible to pests and diseases, which makes it a less reliable producer but highly sought after by coffee connoisseurs. Bourbon is the foundation of many high-end varietals in South America, such as SL28 and Typica.
Coffee Arabica
SL28, SL34
Both SL28 and SL34 were developed in Kenya in the 1930s and are offspring of a hybrid between Bourbon and a local variety. These varietals are famous for their bright acidity and complex fruit flavours, particularly berries, citrus and tropical fruits. SL28 tends to have a juicier, wine-like profile, while SL34 is slightly more citrus-forward. They are highly susceptible to coffee diseases like coffee berry disease and leaf rust, but they offer unparalleled flavour complexity when grown in optimal conditions, typically at altitudes above 1,500 metres. The beans have a higher water content, contributing to their vibrant and juicy cup profiles.
Coffee Arabica
French Mission
The French Mission varietal of Arabica coffee was introduced to Rwanda by French missionaries in the early 20th century. It thrives at altitudes between 1,200 and 2,000 metres (3,900 to 6,600 feet), producing beans known for their bright acidity, floral notes and smooth body. Although it’s less common than other varietals like Bourbon, the French Mission is prized for its complexity and clean cup profile. This varietal is more susceptible to pests and diseases, making it a bit more challenging to cultivate. However, when properly managed, it produces high-quality coffee, contributing to Rwanda’s growing reputation in the specialty coffee market. The French Mission’s unique flavour and historical significance make it a favourite among coffee connoisseurs.
