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RWANDA
Rwanda, often called the “Land of a Thousand Hills,” produces around 76,000 tons of coffee annually, renowned globally for its specialty Arabica, particularly the Bourbon variety. Grown at 1,500–2,000 meters in volcanic soils under a stable equatorial climate, the beans mature slowly, developing sweet, citrusy flavours, creamy texture, and bright acidity with red fruit, berry, apple, and floral notes.
Coffee was introduced by German missionaries in 1904 and later expanded under Belgian rule, becoming the country’s most valuable export before being devastated by the 1990s genocide. Since then, Rwanda has rebuilt its industry through a National Coffee Strategy, international partnerships, and a focus on quality and specialty markets, transforming its coffee into a symbol of resilience and recovery.
Production is dominated by hundreds of thousands of smallholder farmers, most owning less than one hectare, organized into cooperatives that share washing stations for the fully washed process, ensuring a clean, bright cup. Rwanda’s commitment to quality control and traceability has earned it a strong international reputation, with major exports to the U.S., Europe, and Asia.
Rwandan coffee today stands among Africa’s best, celebrated for its refined balance, complex sweetness, and vibrant fruit-forward character that reflects both the country’s unique terroir and its remarkable national resilience.
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