Rwanda

Nestled in the heart of Africa, Rwanda is a country of breathtaking landscapes and a rich cultural heritage. Amidst the rolling hills and lush green valleys, Rwanda is home to some of the world’s finest specialty coffee. Today, Rwanda is rightfully recognized as a premier producer of exceptional Arabica coffee, and it is a key destination for coffee connoisseurs worldwide.

Rwanda’s coffee-growing conditions are nothing short of perfect. High altitudes, fertile volcanic soils, and an ideal climate with regular rainfall make it a natural haven for coffee cultivation. The country’s smallholder farmers, with parcels of land often no larger than one hectare, grow coffee in nearly every corner of the nation. These farmers take pride in cultivating some of the most complex and flavorful beans available.

A standout feature of Rwandan coffee is the Bourbon varietal, which thrives in the country’s volcanic soils. This coffee, a mutation of early Arabica species from Ethiopia, is renowned for its vibrant acidity and perfect balance. The Bourbon beans can ripen in a variety of hues—red, yellow, or orange—adding to the unique character of each harvest. The complex flavors range from bright, citrusy notes to smooth, chocolatey undertones, making it a favorite for specialty coffee lovers.

At Lhute, we are proud to source our green coffee beans from Rwanda, offering our customers a taste of this incredible country. From the slopes of Mount Kabuye to the shores of Lake Kivu, Rwandan coffee tells a story of passion, perseverance, and excellence. When you savor a cup of Rwandan coffee, you experience more than just a drink—you experience the spirit of a nation reborn.

Our Rwandan coffee beans are sourced from the Southern Province, specifically from the Simbi Sector, Cyendajuru Cell, the Huye District, Kinazi Sector, Kabona Cell, and the Nyaruguru District, Ngera Sector, Murama Cell. These regions, nestled in Rwanda’s central plateau, boast altitudes ranging from 1,650 to 2,250 meters above sea level, with clay and sandy soil ideal for coffee cultivation.

The coffee from these regions is carefully grown and processed by local farmers, adhering to strict standards to ensure high-quality coffee with every harvest. The Huye District is known for its high-quality Arabica red bourbon coffee, which has earned a spot in the Cup of Excellence with a remarkable score of 87.65, placing 13th out of 28 winning lots from over 150 nationally selected entries.

In the Nyaruguru District, farmers produce Bourbon specialty coffee, consistently receiving cupping scores over 87.

The combination of optimal altitude, rich soil, and meticulous care in these regions results in coffee that is both flavorful and unique, appealing to discerning coffee lovers worldwide.

Process:

We meticulously hand-sort and float the coffee cherries to ensure that only the highest quality beans are processed. The coffee is pulped on the same day it is delivered, typically in the evening, using a mechanical pulper that separates the beans into different grades.

After pulping, the coffee undergoes fermentation for 10-16 hours in open tanks. It is then graded in the morning using a flotation system in a clean water channel. To protect both the environment and our water supply, we have implemented a wastewater treatment system.

The beans are then transferred to sorting tables shaded from direct sunlight for pre-sorting before being moved to open raised tables for sun drying. The drying process lasts up to three weeks, during which the beans are regularly monitored and turned to ensure proper airflow and even drying.