The coffees from Rwanda are often some of the softest, sweetest, and most floral of East African coffees, dialectically balanced and rapidly winning the hearts of coffee lovers worldwide

German missionaries were the first to introduce coffee trees to Rwanda in 1904. Beginning around 1930 coffee production in Rwanda increased though it was mostly low-grade, high-volume green coffee beans as dictated by the government creating one of the country's few significant cash crop

Percentage of World Market 0.16

Harvest: March-August

Process: Washed, some Natural

Main Types: Arabica Bourbon, Caturra, Catuai