ORIGIN INFORMATION

GROWER:

INGOBOKA Cooperative

REGION:

Rutsiro District, Rwanda

ALTITUDE:

1,600 – 2,000 meters

PROCESS:

Fully washed and dried in the sun

VARIETY:

Bourbon

HARVEST:

March - June

SOIL:

Volcanic loam

CERTIFICATION:

Conventional

 Rwanda has one of the most interesting East African coffee histories. It is a place where the production of high-quality coffee is inextricably linked to the rising spirit of a population after the tragic genocidal civil war of the 1990s. Known as the "Land of a Thousand Hills," many of them are cultivated in high-grown coffee between 1700 and 2000 meters above sea level (MASL). Rwanda coffee can be world class.  They often have clean bright flavors rivaling the best Central America coffees, more balance than Kenyas, attractive fruited sweetness, floral characteristics, and with a tea-like finish.

 

Bourbon varietal of Arabica coffee beans, which has grown wild in Rwanda for over a century. Bourbon beans are known for their deep, buttery chocolate flavors, as well as their sweetness and very light fruit overtones. They yield well-balanced coffees and are less common than other types of coffee beans as Bourbon plants generally carry fewer coffee cherries per plant than other varieties.

Using sustainable, eco-friendly farming techniques, Rwanda’s coffee farmers cultivate this exceptional varietal collectively.

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