Rwandan coffee distinguishes itself through lively fruit notes, a subtle floral undertone, and a pleasant balance between sweetness and crisp acidity. The high-grade Bourbon variety, grown in volcanic soils, gives the bean a bright character with caramel hints and light chocolate.
For this specific coffee, the barista at Rum Baba recommended: • Coffee-in (Dose): 22 grams • Coffee-out (Yield): 40 grams • Extraction Time: 32 seconds
Aromatische bonen met een subtiele zoetheid en hints van karamel. Zacht en soepel, maar met een krachtige afdronk. Geschikt voor zowel filterkoffie als espresso. Zeer tevreden!
Rwanda is known as the “Land of a Thousand Hills,” where coffee plants flourish at altitudes between about 1200 and 2000 meters. Thanks to rich volcanic soils and cooler nights, the beans develop a concentrated flavor with clarity and a pleasant balance of sweetness and acidity. Most small-scale farmers cultivate Bourbon varieties like Red Bourbon and Jackson, which contribute delicate fruit notes and a subtle floral aroma.
Around Lake Kivu in the west, cooperatives like COOPAC carefully process their beans at modern washing stations. In the south, there is the Maraba cooperative, also known as Abahuzamugambi, where high quality and a focus on specialty-grade coffees helped regain a reputation after difficult times. The meticulous hand-picking and fermentation at local washing stations yield a recognizable fresh and sweet character.
Rwandan coffee is often described as fresh, fruity, and slightly floral, with a rounded sweetness reminiscent of caramel or honey. A V60 or Kalita Wave brings out its brightness and citrus-like acidity, while a French press highlights chocolate tones and a fuller body. A single-origin espresso from this region can surprise with lively berry aromas and a silky finish.
Several cafés in Amsterdam, especially in neighborhoods like De Pijp or Oud-West, opt for a light to medium roast to emphasize the signature acidity and floral aromas. Many baristas set the grinder to a medium-fine grind, aiming for an extraction time of around 28 seconds for espresso, so that the balance between fruity crispness and gentle sweetness is brought to life.
Most of Rwanda’s coffees come from smallholder farmers who often join cooperatives with Fair Trade or Organic certifications. Together they invest in sustainable processing methods, composting coffee pulp, and using natural shade. With this focus on farming techniques and environmental stewardship, a positive effect on bean quality emerges.
Over the years, Rwanda has shown that small-scale farms, united in cooperatives, can produce outstanding specialty coffees. This approach has not only yielded an exceptional taste experience but also strengthened local communities. The result is a coffee that captivates both in the cup and in its story.
NL