Rwanda has one of the most interesting East African coffee histories. It is a place where the production of high-quality coffee is inextricably linked to the rising spirit of a population after the tragic genocidal civil war of the 1990s. Known as the "Land of a Thousand Hills," many of them are cultivated in high-grown coffee between 1700 and 2000 meters above sea level (MASL). Rwanda coffee can be world class. They often have clean bright flavors rivaling the best Central America coffees, more balance than Kenyas, attractive fruited sweetness, floral characteristics, and with a tea-like finish.Read more.

View as Grid List
  1. Some physical defects are most easily identified when the beans are still wet and swollen, that's what's happening here at the "skin drying" tables - Kageyo station

    Rwanda Kivu Kageyo

  2. A view of the drying beds at Gitwe from the road above

    Rwanda Nyamasheke Gitwe

  3. Receiving station at left where the coffee cherry is first delivered, the depulper below it, and drying beds in the distance - Nyakabingo

    Rwanda Nyamasheke Nyakabingo Station

View as Grid List