• PROCESSING: Washed and Naturals
  • HARVEST PERIOD: March – June
  • ARRIVAL PERIOD: September-December
  • ANNUAL COFFEE PRODUCTION: 300,00 – 400,000 Bags

Often compared to Kenyan coffee, Rwandan coffee at its best is creamy-bodied, with sweet citrus acidity reminiscent of Kenya. The best offer caramel and floral notes on the finish, adding a pleasing layer of complexity.