Region: Nyamasheke District, Western Province
Processing: Natural
Variety: Red Bourbon
Altitude: 1500 M
Harvest Period: Sep - Oct
Notes: sour cherries, milk chocolate, muscovado sugar
Rwanda is a country blessed with ideal conditions for coffee cultivation: high altitudes, regular rainfall, volcanic soils rich in organic matter, and an abundance of Bourbon varieties.
Most of Rwanda’s coffee is produced by smallholder farmers—around 500,000 of them—each working small plots of land, often less than one hectare per family. This small-scale but carefully managed production contributes to the distinctive quality of Rwandan coffee.
One of the notable processing sites is the Kirambo washing station, located on a scenic hillside with plantations gently descending toward the shores of Lake Kivu.
