RWANDA

From the land of a thousand hills comes the rich and distinctive coffee of Rwanda. The country cultivates premium Arabica varieties, including Caturra, Catuai, and Bourbon, with unique strains such as Harrar and Jackson. Coffee plants bloom between September and October, while the harvest season stretches from March to July. Our coffee comes from the Abadatezuka Cooperative, a community of small farmers in Rwanda’s Western Province. They deliver their coffee cherries to the Ciato washing station, located in the Nyamasheke District at an elevation of 1,850 meters. The coffee itself is grown at altitudes reaching up to 2,200 meters, benefiting from the region’s fertile black humus and sandy soil. An intriguing aspect of Rwandan coffee is the role of native bees from the Nyungwe Forest, which are believed to contribute to its unique flavor profile through natural pollination. Combined with the nutrient-rich soil and cool climate influenced by the nearby Lake Kivu, these conditions result in a coffee that is as complex as it is refined. True to traditional farming practices, local growers avoid synthetic fertilizers, allowing the coffee to thrive in harmony with nature.