Coffee plantation

Coffee plants were introduced to Rwanda by German missionaries in the 1904. They were first planted at Mibirizi in Rusizi District Western province. Since then, Coffee has progressed to become one of the country’s largest cash crops. About 95% of beans are the high quality Arabica varietal Bourbon, with a silky creamy body and hints of lemon and orange blossom, and caramel in the aftertaste.The coffee-covered hillsides shimmer green throughout the year, with the coffee cherries turning a deep cranberry red when the harvest is ready, usually between February and May. Roasted coffee beans from Rwanda’s five coffee-producing regions will differ noticeably in taste and aroma:
• Lake Kivu coffee beans are full of sweet white chocolate notes, perfect for espresso. They exude the intoxicating smell of floral jasmine and clever hints of lime and orange blossom. The creamy body has a luscious mouthfeel and pleasant lingering acidity.
• Virunga coffee displays intense fruit and sweet caramel flavors. In addition, you’ll pick up beautiful floral aromas and an unmatched brightness found nowhere else in the world. Think citrus fruit, sweet cherry, brown sugar and cocoa nibs with a luscious mouthfeel and well-balanced acidity.
• Muhazi coffee offers a prominent earthy and spicy-sweet flavor, and aromas evocative of white chocolate, brown sugar, baking spice and dates. Despite these earthy flavors, the body is medium and the acidity delightful.
• Akagera coffee beans are sweet, with a fruitier profile reminiscent of mango, lychee and granadilla. They also have noticeable floral notes and spicy, fruity undertones. Think black pepper, cinnamon, blackberry and cherry.
• Kizi Rift coffee has enticing fruit notes of cherry, apricot and citrus fruit. It has a smooth body, citric acidity and playful hints of grape and blackberry.