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.
Coffee Villages is a sweet, bright cup, with a refined profile and clean finish. There is a matrix of developed sugars and fruit, along with baking spice complexity, and dark chocolate notes (especially in developed roasts). City to Full City+. Single Origin Espresso. Learn More
Gitesi is a complex Rwanda, floral, bright, fruited, and clean. The sweetness is candied, with flavors of caramelized sugars and fruits, and citrus oils and florals pop out on top. Layered sweetness from start to finish. City to Full City+. Single Origin Espresso.
Cocatu cups with flavors of golden raisin, raw honey, and caramel malt. Body is thick, and fruited notes of citrus juice and red apple combine with bittersweet flavors of cocoa and tea. City+ to Full City+. Single Origin Espresso.
Rulindo is a great dual-use coffee, thick body, tartaric acidity, and complex chocolate notes. Spiced in the middle roast ranges, notes of apple and grape come out as the cup cools. City+ to Full City+. Good for Espresso. Learn More