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We provide high-quality Rwanda coffee to the local and export markets. We source the raw fresh Rwanda coffee from family growers in the country.
Rwanda coffee is a substantial export crop that provides ¼ of the country’s total agricultural exports yearly. It grows mainly on the high plateau on the shoreline of Lake Kivu on the border with the Democratic Republic of Congo. The coffee comes courtesy of mainly private plantations and smallholder farmers who now number 500, 000. The crop was for a long time state-controlled until after the genocide in 1994 when privatization took place. The main distinctive features of the beans include their caramel taste and citrus aroma.
Coffee first came to Rwanda in the early 1900s courtesy of missionaries. The Bourbon cultivar of Arabica which is the only one that grows here has, therefore, a century of cultivation in Rwanda. Butare and Kivu vicinities are the prime sources of the raw coffee beans. Arabica is believed to have evolved and originated in the Ethiopian highlands just a few sovereign borders north-east of Rwanda.
We source our most excellent Rwanda coffee on the slopes of Mount Huye in the south as well as Butare and Kivu area in Western Province. We shun large plantations and instead opt for small-scale family growers with less than 2 acres of land. We only deal with those who observe responsible cultivation practices such as the use of farmyard compost and dispense with the application of chemical sprays.
We harvest Rwanda coffee by hand. We consort with able and experienced pickers of both sexes to do the work perfectly and fast. They pluck only plump, red cherries that are still firm. As they walk in rows, they carry wide-brim baskets with them to put in the cherries. The loads are emptied onto carts for conveyance to the washing area.
We wash Rwanda coffee beans in purified water tanks. We then dry them in a process called curing. The essence is to reduce the moisture levels to less than 11 percent. We use artificial drying or sun drying depending on urgency.
The main drying method for Rwanda coffee beans is the wet process as it involves water. We begin by removing the skins off the cherries through a pulping machine. The skin-free cherries then stay soaked in purified water for two full days. During this process, fermentation occurs due to the abnormal presence of moisture in the cells of the beans. This leads to the enzymes inside the seeds to break down. This is why once the beans are out of the fermentation tank, instead of being wet they appear odd, rough and wrinkled. We let them dry in the sun before milling starts.
The milling of Rwanda coffee beans is an optional step. It is the polishing of the seeds to give them a sheen. This is an optional procedure: it only helps to improve the pulping stage and remove overlooked skins, dirt or stains. You may have to take a closer look to note any difference between milled and non-milled beans but it is our purpose to carry out the process for quality enhancement.
We then grade Rwanda coffee beans through sieving. The first grade known as Grade 20 has the largest beans. These can pass through the widest holes of 20/64th inches in diameter. Grade 10, on the other hand, has small beans which can go through the smallest 10/64th wide holes in the sieve. There are many grades in-between, with each having its particular size. We then ready to pack these graded beans, in roasted or unroasted form.
Upon request, we also provide coffee in roasted form. We, first of all, grind the beans to a fine texture and then roast them at two times the boiling temperature (204.4 degrees Celsius). We proceed to cool the ground particles in cold water. We use high pressure and diverse tuning temperatures to offer different aromas and particle sizes. The finest beans go through fast grinding with careful pressure control. This brewing lends them the distinctive caramel aroma of Rwanda coffee. We pack these in sachets or tin containers of several hundred grams as available in stores.
We pack Rwanda coffee in the form of ‘green coffee’ from the fact that they are raw and have not gone through roasting. We use sisal bags and jute bags for large consignments. Our basic size unit is 50 kilograms per bags. We stick produce labels on each bagful of the beans with the details of cultivar (Arabica), the packing date, country of origin and the net weight. The bags come to your destination inside metal shipping containers.
We store Rwanda coffee in a cool, dry place away from light to keep color and freshness. We transport them to the airport in Kigali or by long-distance to Tanzania’s port of Dar-es-Salaam under controlled environment conditions. Our expeditious dispatch will therefore reach you in the least time possible.
Indeed, whether it is caramel or lemon aroma you like, you now have the guarantee of the best Rwanda coffee from us. We source the produce from family growers with Global Good Agricultural Practices (GAP) certificates. We offer the exact quantities which you have ordered, as we always arrange the shipments months beforehand with our farming partners. We keep the prices low to match your budget. Make an order today!
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