Rwanda

Rwanda has one of the most remarkable coffee stories in the world. In the aftermath of the 1994 genocide, coffee became a vehicle for rebuilding — a crop that required precision and care, and that connected farmers to international markets for the first time. Today, Rwandan coffee is among Africa's finest.

This lot is from the Western Province, grown at 1,600–2,000m on hillsides above Lake Kivu. The high altitude and fertile, iron-rich soils produce beans with exceptional clarity. Washed processing reveals a bright, fruit-forward cup: red grape, brown sugar sweetness, and a juicy acidity that makes it excellent for filter and pour-over methods.

Origin at a glance

• Country: Rwanda
• Region: Western Province
• Altitude: 1,600–2,000m
• Process: Washed
• Variety: Red Bourbon

Read more about Rwanda coffee in The Journal →