Rwandan Green Coffee Beans

Rwandan coffee stands out for its bright acidity, red berry flavours and smooth, full body. It’s one of Africa’s most elegant origins.

Primarily in the western and southern provinces, including Gakenke, Nyamasheke, and around Lake Kivu — all rich in volcanic soil.

Mainly Red Bourbon Arabica, prized for sweetness, body and aromatic complexity.

Most lots are washed to preserve clarity, but co-operatives are increasingly experimenting with honey and natural processing.

Red berries, citrus, floral and tea-like tones, with balanced sweetness and lively acidity.

Medium roasts highlight the body and sweetness, while light roasts bring out fruit and floral brightness.

Yes — it adds acidity, fruitiness and aromatic lift to espresso and filter blends.

Store in a cool, dry, airtight container away from direct sunlight. Best used within 6–12 months.