Gakenke, Rwanda

This tiny, landlocked country, located very near Kenya is one of the leading specialty coffee growing regions In the world.  Coffee seeds were initially brought to Rwanda in the early 1900s, but coffee production did not start for almost three decades. Even then, coffee was of poor quality due to the harsh demands of the colonials. Even after independence, the coffee industry struggled, and by the turn of the century, the coffee quality was still in shambles. But the farmers did not give up on their crops and kept turning up at the specialty coffee scene.

Currently, Rwanda is one of the top thirty coffee exporters in the world, dealing mostly in high-end, specialty-grade Bourbon varieties. Production comes mainly from small farmers, making sure quality is a top priority. Almost all the plantations are situated at high altitudes, ranging from 2,100 to 3,000 meters above sea level. Almost 96% of plantations are premium quality, specialty grade Arabica Bourbon varieties.

Small farmers process their crops collectively at wet processing stations scattered all over the country. Unlike other countries where coffee processing has become much more commercialized, Rwanda takes pride in processing its coffee by hand; the traditional way.

The final cup of coffee tastes incredible.  Your taste buds will experience a bright and creamy mouthfeel, combined with bright, citrus, and floral notes. Some say that Rwanda is the Skittles of the coffee world. In essence, the miraculous hard work of Rwandan farmers has finally paid off  to grant them a place at the highest echelons of specialty coffee.

Altitude: 1900 - 3000 masl

Arabica Variety: Red Bourbon

Milling Process: Fully Washed by hand, Sun-dried

Aroma: Potpourri, orange zest

Tasting Profile: Lemon, Orange, Honey

Body: Rich, Medium to light bodied