Rwanda - where coffee culture is deeply intertwined with history
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Known as the Land of a Thousand Hills, Rwanda's production of high - quality coffee has positioned themselves as a world-class specialty coffee origin.
Rwanda’s coffee mainly comes from the South and Western districts, with many farms situated at high altitudes between 1,700 and 2,000 meters. Coffee is grown around Lake Kivu, from Gisenyi in the north to Cyangugu in the south, as well as near Butare in the south and smaller areas in the north and east.
These high-altitude regions, combined with fertile soils and a temperate climate, give Rwandan coffee its bright acidity, clean cup, and distinctive flavor. Most farms are small, averaging fewer than 200 trees each, and harvest runs from March to July, supporting both local livelihoods and export markets.
Rwandans are like the little sister to Kenyan coffees: Bright acidity, light to med body, smooth, elegant.
Planning: January - March
Main Crop Harvest: March - June
Shipping: June - September
From bright red fruits to honey and delicate black tea flavours
Meet the Producer: Rwanda Trading Company (RTC)
Rwanda Trading Company (RTC) was established in 2009 with the goal of fostering positive social change. The organisation focuses on providing economic freedom and security for smallholder farmers, by building resilient and transparent supply chains. RTC is responsible, and more than 80% of their coffee is fully traceable to the farmer.
Traveling to Mwito Central Washing Station is the most time-consuming journey among all the Rwanda Trading Company washing stations. Since RTC took over the mill in 2017, local farmers have experienced the breath-taking scenery by Lake Kivu and the farmers' commitment to cultivating high - quality coffee, RTC sought to bring positive change to the area
In 2019, Rwanda Trading Company established a kindergarten for the children of coffee farmers, which currently accommodates over 150 girls and boys, aged 3 to 6. RTC also maintains cows at the station, providing organic fertiliser for a 5-hectare learning farm, while the milk produced supports the students’ nutrition. The coffee from this region is exceptional, and the potential for collaboration with the community is immense.
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