Arabica
Rwanda is famous for its high-quality Bourbon variety Arabica. Grown at high altitudes in rich volcanic soil, this variety produces a dense bean with complex flavor profiles.
Resources & Knowledge
Everything you need to know about our coffees, our processes, and our company documentation.
Rwandan Coffee Culture & Varieties
The Land of 1,000 Hills
Our coffee is grown between 1,500m and 2,000m above sea level. The combination of high altitude, regular rainfall, and volcanic soils creates the perfect terroir for specialty coffee.
Processing Methods
Fully Washed
Our signature method. Cherries are depulped, fermented, washed, and dried on raised beds. Produces a clean, bright, and articulate cup.
Natural
Whole cherries are dried intact on raised beds. Requires meticulous turning and sorting. Produces heavy body and intense fruit flavors.
Honey Process
A hybrid between washed and natural — skin removed with some mucilage left on the bean during drying. Produces a clean and sweet cup.
Anaerobic
Ripe cherries are fermented in sealed, oxygen-free tanks resulting in unique and complex fruity, wine-like, and sweet notes.