Ruandischer Rohkaffee

Rwandan coffee is truly special, renowned for its vibrant flavors and exceptional quality. The country’s high altitudes, nutrient-rich volcanic soil, and abundant rainfall create the perfect conditions for cultivating specialty coffee, particularly the prized Red Bourbon variety.
What sets Rwandan coffee apart is the nation's commitment to quality over quantity. Rather than focusing on high-volume commercial production, the government has invested heavily in the development of specialty coffee. This focus on excellence has allowed Rwanda to carve out a unique identity in the global coffee market.
Rwanda’s coffee story is also one of resilience. In the years following the genocide, the government and farmers united to rebuild the industry from the ground up. Today, Rwandan coffee is not only a testament to the country’s ideal growing conditions but also a symbol of hope, collaboration, and progress.

Bourbon accounts for about 95% of the coffee grown in Rwanda, with smaller quantities of other varietals like Catuai and Caturra. Rwanda is renowned for its exceptional Red Bourbon Arabica coffee, which thrives in the ideal growing conditions around Lake Kivu. This region’s high altitudes, volcanic soil, and temperate climate make it perfect for producing some of the world’s most exclusive coffees. Most of the coffee is meticulously washed at government-funded communal washing stations, ensuring consistency and quality. While washed coffee remains the preferred processing method, a small but growing number of farmers are embracing natural processing and other experimental methods, adding even more diversity to Rwanda’s coffee offerings.

Rwandan coffee often features notes of chocolate, cinnamon, and fruit, complemented by a pronounced sweetness reminiscent of sugarcane, honey, or caramel. Many Rwandan coffees also showcase delicate floral undertones such as lavender, jasmine, or hibiscus, paired with a clean, crisp finish.
Known for its high, bright acidity, Rwandan coffee shares similarities with the vibrant profiles of Ethiopian and Kenyan coffees. Processing methods further enhance its unique characteristics—washed processing emphasizes clarity and brightness, highlighting fruity and floral notes, while natural processing adds a fuller body and intense fruitiness.
The prized Red Bourbon variety adds even more depth, presenting flavors of caramel, spices, orange blossom, and fruits like raspberries and cherries.

To source our coffee from Rwanda, we partner with Omwani, an African-focused green coffee company founded in Uganda in 2018. Omwani shares our commitment to sourcing exceptional coffee while making a real, positive impact in the regions where they operate. Their focus is on building genuine, long-term relationships with producers, valuing stories and brands over transient transactions.
Omwani’s straightforward, jargon-free approach ensures a simple, direct, and friendly partnership with farmers. This allows us to bring you Rwandan coffees that not only highlight the quality and unique flavors of the region but also reflect the values and stories of the producers. By working closely with Omwani, we’re able to support sustainable practices and invest in the livelihoods of coffee farmers, bringing you a product that’s not just special in taste, but also meaningful in its impact.

Rwanda has earned its place as a rising star in the world of green coffee, offering unroasted beans that captivate roasters with their vibrant profiles, structured acidity, and consistent quality. For any roaster seeking clean, complex lots with a story rooted in resilience and community, Rwanda delivers.

With elevations ranging from 1,400 to over 2,000 meters above sea level, Rwanda’s highland terroirs, combined with volcanic soil and a temperate climate, create ideal growing conditions for high-quality Arabica green coffee beans. These conditions make beans that stand out in both single-origin roasts and mixes because they have floral notes, citrus brightness, and light bodies that taste like tea.

The thing that makes Rwanda stand out is its dedication to quality through production by small farmers. Tens of thousands of small fields, each less than a hectare in size, grow most of the country's coffee. They work together in a cooperative model that puts an emphasis on traceability, sustainability, and careful processing after harvest. Most of the coffee that is sold is washed, but natural process coffees are becoming more popular among roasters who want fruity depth.

In Europe, Rwanda green coffee is highly praised for how clear the cup is and how well it works with both light and medium roasts. Rwandan green coffee beans offer depth, integrity, and a consistently clean cup, whether you're a home roaster looking for unique flavors or a business buyer putting together a unique offering.

Rwanda's green coffee beans have made a name for themselves in the speciality coffee world thanks to their unique flavors and steady cup quality. These beans are very popular with roasters who want to make expressive single-origin offerings or mix profiles with a lively East African character. They are known for their crisp acidity, floral aromas, and nuanced sweetness.

The microclimates, altitude, and washing station methods in each growing region, whether it's Nyamasheke, Gakenke, or Rutsiro, affect the taste in small ways. The tastes range from bright stone fruit to soft spice undertones. Because of this, roasters can find Rwandan lots that perfectly match their taste goals, whether they're making filter roasts, competing, or high-end blends.

Rwanda is known for both its high-quality coffee and its toughness in the boutique coffee world. The country has become a model for post-harvest excellence after putting a lot of money into quality control and infrastructure. They often produce washed green coffee beans that are just as good as those from well-known sources. This dependability in sources is important to roasters, especially for microlots that can be tracked.

The coffees from Rwanda have also been entered in international events like the Cup of Excellence, where judges always praise their balance, clarity, and complexity. Several lots have won international awards, which has put Rwanda on the map of coffee producers around the world and increased demand from buyers in Europe and other places who care about quality.

It's easy to see why Rwanda green coffee is appealing to roasters: it has profiles that deserve awards, depth that is specific to the region, and clear processing, which makes it a smart and standout choice for quality-driven roasting programs.

Roasters love Rwandan green coffee beans because they can be used in a lot of different ways to make coffee. When roasted, these beans respond very well, letting all of their clean acidity and layered sweetness come out. This is true whether you're making a delicate pour-over or a lively espresso.

Rwanda's washed lots are best for filter coffee when they are roasted light, bringing out beautiful notes of citrus, honey, and flowers with a clean finish. Medium roasts, on the other hand, bring out more body and warmth. This makes them good for balanced mixes or single-origin espressos that are bright without being too acidic.

Rwanda's green coffee is a safe choice for roasters making signature blends because it can be used in a lot of different ways. Its structured acidity and clarity can bring out the best in a blend's high notes while still going well with darker sources like Indonesia or Brazil.

Demand keeps going up among niche buyers. Quality-conscious roasters who value character and transparency are drawn to Rwanda's reputation for microlots that can be tracked, consistent processing, and smallholder dedication. Third-wave roasters who value complexity, sustainability, and story-driven sources always find that their cup quality meets their needs.

In the end, speciality roasters in Europe and the UK love Rwanda's green coffee beans, not just for their taste, but also because they are reliable, can be used in many ways, and are sourced in an ethical way.

When Rwanda green coffee beans are roasted, they have a refined and structured cup profile that roasters who like coffee with a lot of brightness, clarity, and depth always like. A bright, tea-like acidity, a silky to medium body, and rich flavor notes that change beautifully with roast level are what most people describe as the experience.

Citrus zest, red berries, stone fruit, and floral notes, especially jasmine and hibiscus in higher-grown lots, are typical cupping notes after roasting. Some places have light tastes of honey or spice, especially in medium roasts that have been roasted for a long time. This range of intensities gives roasters a base that can be used for both single-origin coffees and mixes that need a lively, aromatic top note.

East African coffees grown at high elevations tend to have acidities that are bright and crisp. The body is usually light to medium, which lets the complex flavors shine through without being heavy. Because of these qualities, Rwandan green coffee is best for light roasts. Medium roasts, on the other hand, can bring out more fruity sweetness and balanced structure.

Regional soil has a clear effect on taste. Beans grown in places like Nyamasheke or Gakenke, which are higher up (1,800 meters), often have more acidity and floral richness. Lower-level coffees, on the other hand, have a smoother fruitiness and a little more body. An important part of creating this unique taste is the volcanic soil, lots of rain, and careful washing station practices.

Most Rwandan coffees are fully washed, which makes them clearer and gives them a cleaner finish. But more natural and honey-processed lots are coming out, which means more taste options with deeper fruit tones and syrupy textures (see "Processing Methods" below for more).

Speciality-grade Rwandan green coffee beans usually get scores between 84 and 87 points on cup tests. This shows that they are high-end and appeal to buyers who care about quality.

Light roast styles are best for roasters who want to bring out the acidity and floral notes. Medium roasts are great for getting a well-rounded cup with more fruit and a smooth sweetness.

Coffee-Growing Regions of Rwanda

Rwanda's green coffee production is dominated by Arabica, with no significant commercial Robusta cultivation in the country’s speciality-focused highland zones. The country’s commitment to quality is reflected in the widespread use of high-performing Arabica varietals that are well-suited to its altitude, climate, and processing infrastructure.

The most commonly grown variety across Rwanda is Bourbon, a heritage cultivar known for its exceptional cup clarity, sweet fruit complexity, and vibrant acidity. Bourbon thrives in Rwanda’s high-elevation farms (typically 1,500–2,200 meters) and is favored for its ability to yield dense green coffee beans with consistent roasting behavior and well-defined flavor structure.

Rwanda’s strain of Bourbon has evolved under local growing conditions and agricultural support programs, making it particularly well adapted to the region’s volcanic soil and frequent rainfall. For roasters, this translates into green coffee that consistently delivers floral notes, citrus brightness, and a refined sweetness, qualities highly prized in light to medium roast profiles.

Though Bourbon is dominant, SL28 and SL34, originally developed in Kenya, have also been introduced in select areas, particularly in farms focused on experimental lots or boutique microlots. These varietals are valued for their resistance traits and cup complexity, often adding depth and juicier fruit notes to the profile. Geisha is extremely limited but has begun to appear in small experimental plantings, mainly for high-end competitions and premium buyers.

While Rwanda does not have “heirloom” varieties in the way Ethiopia does, its long-standing cultivation of Bourbon under local stewardship gives the beans a distinct regional identity, a fusion of classic genetics and local terroir that appeals to roasters seeking both familiarity and uniqueness.

For speciality buyers, Rwanda’s varietal choices mean access to green beans with balanced acidity, floral aromatics, and adaptable roasting potential, making them ideal for a variety of applications, from filter to competition-level single origins.

Rwanda follows a single primary harvest cycle, with cherries typically picked between March and July, depending on the specific region and elevation. The timing is influenced by the country’s equatorial location and its varied microclimates, which create slight shifts in peak harvesting windows between western, southern, and northern zones.

In general, Western Province regions like Nyamasheke and Rutsiro tend to begin harvesting earlier, around March or April, while higher-altitude areas in the Northern and Southern Provinces may continue harvesting into June and July. Rwanda does not experience a significant secondary harvest, making this main season the key window for acquiring the freshest green coffee.

For roasters, this means that the best Rwandan green coffee beans usually arrive between August and October, after being processed, milled, and sent out to be sold. If you plan your purchases around this time, you'll be able to get lots that were just picked and have the right amount of moisture, green integrity, and cup performance.

You can buy Rwandan coffee from importers and sellers at any time of the year, but the best and most vibrant lots are usually only available soon after the harvest. This yearly pattern makes it easier to plan, especially for people who need to find microlots or single-origin products that can be tracked and depend on being as fresh as possible.

If roasters want to keep a Rwanda origin in their lineup, they can either buy more when supplies are at their highest level or work with sellers who have a lot of stock on hand, even though demand usually goes up in the months after harvest.

The majority of Rwanda green coffee beans are processed using the fully washed (wet) method, a technique that has become the national standard due to its ability to highlight clarity, acidity, and clean flavor separation in the cup. Washed coffees dominate Rwanda’s speciality exports and are widely preferred by quality-driven roasters for their precision and brightness.

In the washed process, freshly harvested cherries are delivered to centralized washing stations locally known as “CWS” (Coffee Washing Stations), where they are pulped, fermented, washed, and then dried on raised beds. This meticulous post-harvest system, supported by farmer cooperatives and private mills alike, helps produce green coffee beans with refined citrus tones, delicate florals, and a crisp, transparent cup. These attributes make them a favorite for light roasts, filter brews, and single-origin programs.

While washed lots remain the cornerstone of Rwandan coffee production, there has been a growing interest in natural and experimental processing methods, particularly among producers aiming to diversify their flavor offerings or enter premium micro-lot markets.

Natural-processed Rwandan coffees, though less common, are gaining ground. In this method, the entire cherry is dried with the fruit intact, often resulting in fruit-forward green beans with berry notes, winey undertones, and heavier body. These are typically produced in small batches at higher altitudes where drying can be more carefully controlled. Roasters seeking more exotic or full-bodied profiles are increasingly turning to these lots for differentiation.

Honey processing, where the mucilage is partially left on the bean during drying, is still relatively rare in Rwanda compared to origins like Costa Rica, but small-scale adoption is slowly emerging. These coffees may show balanced sweetness and a touch of syrupy texture, ideal for medium roasts that aim to soften acidity while retaining complexity.

Anaerobic and other experimental fermentations are primarily limited to innovative producers or competition-focused lots. While not yet mainstream, these methods have the potential to introduce spice, tropical fruit, or wild complexity into Rwanda’s traditional profile, offering speciality roasters bold, standout flavor options.

Overall, washed processing defines the flavor identity of Rwandan green coffee, but roasters now have increasing access to regionally distinct, process-specific lots that reflect Rwanda’s evolving place in the global speciality market.

Rwanda’s coffee landscape is anchored by a select group of high-performing Arabica varietals that thrive in its fertile, high-altitude conditions. These varieties form the backbone of the country’s speciality green coffee exports and are celebrated for their clarity, balance, and expressive cup profiles.

Bourbon is the most popular variety. It is a traditional Arabica cultivar that is known for its elegant acidity, flower aromas, and smooth sweetness. Because of the cool temperature and volcanic soil in Rwanda, Bourbon always grows dense green beans with lots of different flavors, from citrus and red fruit to honey and florals that taste like tea. Many speciality roasters still like it because the cup has shape and can be used in different ways.

SL28 and SL34 were first created in Kenya to be resistant to drought and to improve quality. They have now made their way to higher-elevation farms and trial plots in Rwanda. People like SL28 because it has a juicy mouthfeel and bright fruit notes, which are different from Bourbon's cleaner taste. These grapes are often used by makers who want to make cups with a wider range of flavors to add depth and intensity to microlots.

Caturra and Typica are not as common, but you can find them in small groups or mixed with other plants. When grown at high elevations, Typica can produce delicate florals and light-bodied complexity, while Caturra tends to produce softer acidity and round sweetness. However, neither of these varieties is used as much in Rwanda's main output.

Geisha is one of the most famous speciality types in the world, but it is very rare in Rwanda. It is usually only grown on experimental farms or competition-level lots. It adds exotic flower scents and a brightness similar to jasmine when it's present, but it's not widely grown yet because it needs a lot of resources and doesn't produce much.

Rwanda doesn't have any "heirloom" varieties like Ethiopia does, but its Bourbon lineage, which has been changed over the decades, gives it a flavor that is unique to the area, and many roasters think of it as a regional heirloom in its own right. Few hybrid varieties exist, but they might show up in future research or projects to help people adapt to climate change.

All together, Rwanda's green coffee varieties are a well-balanced mix of traditional genetics and regional expression, making them perfect for roasters who want stability with room for individuality.

When roasted, these beans offer a great mix of structure and nuance, which makes Rwanda green coffee a smart choice that can be used in many situations. You can be sure that this origin will work well whether you're putting together a refined single-origin lineup or adding depth to blends.

Rwanda's green coffee is perfect for roasters who want beans that make great light and medium roasts. It responds well to precise heat control, bringing out clean acidity, bright fruit tones, and elegant floral notes. It has crisp citrus, tea-like clarity, and aromatic finesse at lighter roast levels, making it great for pour-over profiles or competition-quality filter coffee. Medium roasts bring out the sweetness and make the mouthfeel more rounded. They are great for both single-serve espresso and unique blend components.

If you like to add depth to blends, Rwanda is a great addition as a bright, high-note coffee that goes well with darker coffees from Brazil or Sumatra. Its clean finish and clarity give a mix a lift, especially in espresso, where a structured acidity can add definition without being too much for the palate.

While darker roasts are less common for Rwanda, carefully developed medium-dark profiles can still preserve fruit sweetness and body, making them suitable for roasters aiming for balance in milk-based espresso drinks.

Once roasted, these beans perform exceptionally across brewing methods. They excel in filter brews (Chemex, V60, Kalita), Aeropress, and batch brewers, thanks to their articulate flavor and refined acidity. In espresso, they offer dynamic results, particularly when dialled in for clarity and balance, making them appealing for speciality cafes and roasters offering seasonal espresso selections.

For home roasters, professionals, or micro-roasteries, Rwanda green coffee is a reliable and expressive origin that supports both experimental roasting and consistent output.

Once roasted, these beans adapt exceptionally well to a range of brewing methods, offering roasters and brewers alike the opportunity to highlight Rwanda’s distinct flavor clarity, brightness, and depth. Whether you're targeting structured acidity or developing body and sweetness, Rwanda’s green coffee allows for impressive versatility in the cup.

Espresso: Rwanda’s balanced acidity and smooth sweetness make it an excellent choice for medium roast espresso profiles. Once roasted, these beans create shots with lively brightness, delicate fruit tones, and a crisp finish. They perform well both as standalone single-origin espressos or as a high-acid component in seasonal blends.

Pour-over (V60, Chemex): For roasters focused on clarity and aromatic expression, Rwanda’s green coffee shines in manual pour-over methods. When lightly roasted, it reveals pronounced floral notes, citrus zest, and a tea-like texture that stands out beautifully in V60 or Chemex brews. These methods allow the coffee’s origin character to come through with precision.

French Press: At slightly deeper roast levels, Rwanda’s clean and structured body becomes more pronounced. French Press brewing highlights the rounder texture and deepens fruit and honey notes, making for a cup with a smooth, fuller mouthfeel while still preserving origin transparency.

Cold Brew: When roasted in the middle of the roast range, Rwanda green coffee can be an interesting choice for cold brew. The result is a smooth, low-acid coffee with light fruit and chocolate notes. It's a great way for coffee shops or roasters to make summer-friendly cold brew or cold brew in bottles with a clean, polished taste.

Aeropress: The Aeropress is great for trying out all of Rwanda's different cup options because it is very flexible. Lighter roasts bring out the delicate flavors of citrus and flowers, while medium roasts with changed parameters make a syrupy body with mild acidity. This way works well for roasters who want to connect with people who roast their coffee at home.

Once they are roasted, Rwanda's green coffee beans give makers a lot of options. They can be used for everything from delicate filter cups to well-balanced espresso programs, making them perfect for speciality coffee shops and people who like to brew at home.

Rwanda's approach to green coffee quality is structured and clear. It is based on both government control and standards set by cooperatives. The National Agricultural Export Development Board (NAEB) is in charge of quality control, export rules, and product tracking. This helps make sure that speciality coffee buyers get what they want.

Green coffee is rated locally based on bean size, defect count, and moisture level. Speciality-grade lots go through extra sorting at certified dry mills. Grades 1 and 2 are the best, and that's usually what roasters get when they buy speciality Rwandan green coffee. These grades are based on strict screening standards, few flaws, and the right amount of moisture, which is usually between 10.5% and 12%.

Through careful cherry picking, proper fermentation, and raised-bed drying, cooperatives and private washing stations play a big role in keeping quality high. A lot of producers work with certified programs like Fairtrade, the Rainforest Alliance, or organic systems. These add more levels of social responsibility and being ability to track products.

Over the past few years, transparent sourcing models and direct trade partnerships have slowly grown. This has made it possible for roasters to build long-term relationships with washing stations or cooperatives. These programs not only make quality more of an incentive at the farm level, but they also make it easy for roasters who care about origin integrity to find out exactly where their coffee comes from.

Rwanda's green coffee export system is a reliable source of consistently high-quality green coffee beans because of strict post-harvest practices, centralized regulation, and a growing attitude of openness.

Packaging & Sizing Options

To serve a diverse customer base from small-scale enthusiasts to established roasting businesses our Rwanda green coffee beans are available in multiple packaging sizes tailored to specific roasting needs:

• 0.5Kg & 1Kg: Ideal for home roasters looking to sample or experiment with small batches.
• 2Kg & 5Kg: Perfect for speciality cafés or small-batch roasteries exploring new origins or testing limited runs.
• 10Kg, 20Kg & 30Kg: Designed for commercial roasters and wholesale buyers who require consistency and volume for larger-scale operations.

All green coffee is carefully packed to keep the beans' shape, moisture levels, and freshness while they are being shipped and stored. Our variety of formats gives you the freedom to order based on your exact roasting amount and business size, whether you're roasting a few beans at a time or increasing the number of beans you sell.

When we buy green coffee beans from Rwanda, we base our decision on honesty, building long-term relationships, and doing business in an honest way. We only work with certified unions, well-known washing stations, and reliable exporters who share our values of quality and sustainability. We can choose traceable lots that meet our high standards and help the people who grow the beans because of this direct engagement.

We focus on supply chains that can be fully tracked, which means that each lot we sell can be traced back to a certain area, cooperative, or even a group of smallholder farmers. A lot of the time, these farmers are part of community-based groups that put money back into training, tools, and quality control to make sure that everything is the same from harvest to export.

Our sourcing partners often follow certifications like Fairtrade, Organic, and Rainforest Alliance. These help to make sure that not only do they follow environmental standards, but they also do so in a way that supports fair labor methods and community development goals. We also collaborate with suppliers involved in social impact programs, such as youth training, women's empowerment initiatives, and agronomy support services.

By focusing on ethical sourcing and regional traceability, we’re able to provide roasters across Europe and the UK with Rwanda green coffee that reflects both outstanding cup quality and responsible supply chain practices. This approach builds trust, improves quality year after year, and supports a more sustainable future for speciality coffee.

Discover the bright, floral brilliance of Rwanda green coffee beans, sourced with care and roasted to unlock their full potential. Whether you're a small-batch home roaster or a speciality café looking to diversify your single-origin lineup, our selection of premium-grade Rwandan beans delivers freshness, traceability, and exceptional flavor clarity in every batch.

Choose from a range of pack sizes tailored to your needs, from 500g samplers to 30kg wholesale bags, all shipped with full transparency on origin, varietal, and processing details. Our direct relationships with cooperatives and certified producers ensure not only ethical sourcing but also consistent quality year-round.

Start your order today and elevate your roast profiles with Rwanda’s unmistakable terroir.