About the coffee
- Cupping notes: Sweet and full-bodied, with bright notes of lemon, brown sugar, and black tea
- Cultivation: Grown at extremely high elevation in south-central Rwanda in volcanic soil
- Climate: Temperate, two rainy seasons (short and long), temperatures fluctuate between 40 in winter to 85 in summer, ideal for coffee production
- Tree type: Bourbon
- Altitude: 6,000-7,200 feet
- Preparation: Fully washed processing, sun dried
About the people who grow it
Photos copyright Royal Coffee NY, used by permission
Located in the Western Province of Rwandan near the shores of lake Kivu, lies the Muhari C.W.S washing station. Sitting between 1800 masl and 2200 masl, this mill is roughly 10 hectares and employs about 200 people daily. The owner of the mill has been running it the last 6 years and starts with planting a nursery of coffee trees within a green house for optimal quality and when ready, the plants will be transported and planted. Twayigize is the manager and takes care of controlling, organizing and monitoring all activities to maximize efficiency and quality.
After a savage civil war that devastated the country in 1994, today the flourishing coffee sector is playing a crucial role in rebuilding the country. The speed at which Rwanda has been able to turn itself around as a coffee origin is remarkable. In the not-too-distant past, coffee was sold at the minimum C-grade price and Rwanda was virtually unknown on the specialty coffee market. Today, the country provides some of the most highly prized coffees in East Africa, and has transformed itself into a sought after origin.
In 2000, a new Rwandan government made it a national priority, with help from USAID, foreign investment, and advisers from other African nations, to improve coffee quality. The results of these efforts are clear. Today, the vast majority of producers are small holders and plot sizes average only 0.5 hectares with 150 to 300 trees that farmers grow alongside subsistence crops like corn, beans and bananas. In the cup, Rwanda coffees are known for an elegant blackcurrant acidity, with hints of syrupy citrus, sweet spice, and gingerbread.
After a savage civil war that devastated the country in 1994, today the flourishing coffee sector is playing a crucial role in rebuilding the country. The speed at which Rwanda has been able to turn itself around as a coffee origin is remarkable. In the not-too-distant past, coffee was sold at the minimum C-grade price and Rwanda was virtually unknown on the specialty coffee market. Today, the country provides some of the most highly prized coffees in East Africa, and has transformed itself into a sought after origin.
In 2000, a new Rwandan government made it a national priority, with help from USAID, foreign investment, and advisers from other African nations, to improve coffee quality. The results of these efforts are clear. Today, the vast majority of producers are small holders and plot sizes average only 0.5 hectares with 150 to 300 trees that farmers grow alongside subsistence crops like corn, beans and bananas. In the cup, Rwanda coffees are known for an elegant blackcurrant acidity, with hints of syrupy citrus, sweet spice, and gingerbread.