Rwanda Rugamba

Coffee Story

Rwanda Trading Company is a private coffee exporter based in Kigali, exporting around 26% of Rwanda's annual coffee production and the majority of its specialty Arabica. Founded with a commitment to modernising Rwanda's coffee sector, RTC provided financing to wet-mill owners and acquired several struggling stations across the country, offering competitive purchase prices and bonuses to farmers delivering high-quality cherries. Over 60,000 farmers have successfully passed through RTC's Agribusiness Training Programme, covering best agronomic practice, pruning, nutrition management, and financial literacy, directly improving both yields and household incomes across Rwanda.

Region & Farm

Region

Western Province, Rwanda

The Western Province of Rwanda, particularly the hills surrounding Lake Kivu, is one of the country's most celebrated coffee-growing areas. The unique combination of high altitude and rich volcanic soil cultivates coffee beans characterised by floral flavours, bright acidity, and a juicy mouthfeel. Cooler temperatures slow cherry maturation, allowing sugars and acids to develop gradually, resulting in coffees of exceptional clarity and complexity.

Farm

Rugamba Wet Mill

Rugamba Wet Mill was constructed back in 2009 and is located on the shores of Lake Kivu, processing cherries grown in the surrounding hills. The station is equipped with a 3-disk McKinnon pulping machine, fermentation tanks, and drying beds, and receives coffee from over 1,500 farmers. RTC acquired Rugamba in 2016 after the station had not been operating for four years due to management issues under its previous owner. While the station has the capacity to process over six containers of cherries per season, high cherry competition results in typically handling three to four containers.

Processing & Flavor

The variety is Red Bourbon. Cherries are delivered to the station where they are floated to remove immature and defective fruit. They are then pulped and undergo fermentation before being washed with clean water and transferred to raised drying beds, where they dry slowly for 20 to 25 days depending on weather conditions.

The Taste Idea

" Rwandan coffees have a special place in my heart, and Rugamba is a fine example of why. When profiling this coffee, the floral and citrus notes took center stage immediately. The aroma opens with delicate rose and rosehip tea, followed by the bright, juicy acidity of white grapefruit and candied lemon. As it cools, cranberries bring a lively tartness balanced by gentle honey sweetness and a long finish reminiscent of pomelo. "

Jan Jim Hůza - Head Roaster.

Details

Why You'll Love It

• Floral and fruity profile characteristic of Rwandan coffees.
• Washed processing brings clarity and bright acidity.
• Wet Mill with direct positive impact on farming communities.