Rwandan coffee is among the best in the world. The growing conditions for Rwandan coffee are nearly perfect. The coffees are often awarded the Cup of Excellence for their exceptional taste, and we're simply convinced! This week, we're focusing on the land of a thousand hills – also known as the Pays de Mille Collins. We'll introduce you to our partner Eric and his coffee cooperative, which he founded in 2017. Enjoy!
The history of coffee
Unfortunately, the history of coffee in Rwanda is also marked by colonial abuses of power. Since a flourishing coffeehouse culture had established itself in Europe in the 19th century, demand was steadily growing, and the coffee plant could not (and still cannot) be cultivated in our latitudes, Adolf von Götzen – then Governor of East Africa – decided in 1904 to plant coffee in the Rusizi district. Thus, Rwanda, like many African countries, became economically dependent on Europe. However, Rwandan coffee only became truly successful under the Belgian occupation in the 1930s. They planned nurseries and granted land to Indian, Pakistani, and Greek families who employed Rwandan citizens for starvation wages. Furthermore, the colonial rulers controlled prices, trade licenses, and export duties. Rwandan coffee thus became Rwanda's main export commodity and, along with tea, remains so to this day. Until 1952, it was even the only agricultural export commodity – a cash crop – cultivated for profit.
Coffee today - The rocky road to specialty coffee
Until the mid-20th century, coffee cultivation and export were centrally organized by the OCIR-Café Marketing Board and the company Rwandex. Prices were set by the government, resulting in mediocre to poor quality. With independence in 1962, the International Coffee Agreement (ICA) was signed. This agreement between producing and consuming countries aimed to keep coffee prices high and stable. Unfortunately, it collapsed in 1989, leading to the coffee crisis. Countries could now decide for themselves how much they wanted to produce and export. The result was prices per kilogram below $1 in 1998. The Rwandan population suffered greatly from this enormous crisis, and many families were suddenly plunged into even greater poverty. Another factor contributing to the already devastated coffee sector was the 1994 Rwandan genocide. The country's problems, coupled with low global coffee prices, offered farmers little incentive to cultivate coffee, and the export rate plummeted from 60% to 30%. The quality was assigned to the lowest quality level, C.
The National Coffee Strategy was finally launched in 2002. Through the collaboration of private and public coffee stakeholders, the cultivation of specialty coffee has been significantly promoted since 2004. Barriers and restrictions for coffee farmers have also been reduced and, in some cases, completely eliminated. The cultivation of high-quality specialty coffees has led to stable prices. The International Coffee Strategy also supports coffee farmers by improving their knowledge and farm conditions. These comprehensive measures resulted in Rwanda exporting almost 17 million kilograms of coffee between 2020 and 2021, generating over US$60 million in revenue. Approximately 50,000 households earn their living from coffee production, and government reforms have created well over 2,000 jobs in coffee washing plants.
Coffee from Rwanda - The Facts:
Where is coffee from Rwanda grown?
Rwandan coffee is grown at high altitudes. The special Arabica variety Rwanda Bourbon thrives in these high-altitude regions and enjoys excellent growing conditions for producing high-quality coffee beans. This variety, also known as Jackson, is exclusively permitted to be grown in Rwanda – a government regulation! While there are many different growing areas, the most important region with a high number of plantations is Kigali. Western Rwanda and the capital region of Kigali are situated at a very high altitude, providing exceptional conditions for coffee cultivation. Other important coffee-growing regions include the Kizi Rift, Kivu, Akagera, Muhazi, and Virunga.
How is coffee from Rwanda processed?
Thanks to the efforts of the International Coffee Strategy, the number of coffee processing stations has increased from just 2 (!) in 1998 to over 300 today. The coffee is always processed using the wet method. These washing stations are used by many smallholder farmers. Often, the farmers sell their coffee cherries to the stations, and workers take care of the further processing. This is because Rwandans cultivate coffee as a secondary occupation and primarily grow food crops on their farms. The harvest takes place from May to August.
What does coffee from Rwanda taste like?
Rwandan coffee is grown under ideal conditions. The soils are fertile and located at high altitudes, with regular rainfall and a tropical climate. Due to the altitude and climate, Rwandan coffee has a high acidity. Nevertheless, it is described as very harmonious, floral, and fruity. The finish is characterized by notes of caramel and chocolate.
And the locals? How do Rwandans drink their coffee?
Although coffee is Rwanda's most important export, the locals hardly drink it. Rwandans themselves consume only 3% of the coffee produced! This is attributed to the structure of the value chain: Rwandans often sell their coffee to the washing stations, from where it is exported. Furthermore, at the equivalent of €1.30, coffee in Rwanda is more than three times as expensive as tea – making it a luxury item for many Rwandans. To counteract this, the government has been promoting coffee consumption for several years, for example through radio advertisements. The aim is to raise awareness among coffee farmers about the value of their product and, consequently, to maintain high quality. Domestic roasting also creates jobs, which strengthens the economy.
Our coffee from Rwanda - A partnership on equal terms
As Specialty Coffee Roadsters, it's our mission to ensure the quality of our products. This naturally includes considering the origin and local conditions in the coffee-growing regions. Therefore, we were delighted to meet Eric at a coffee event in Garmisch-Partenkirchen. Eric has lived in Rwanda for many years and has fulfilled his dream of giving back to the community. To this end, he founded Community Coffee Rwanda in 2017, empowering small-scale farmers. He built a washing station, creating jobs. He is particularly passionate about supporting children in the surrounding villages. We knew very quickly that this was the kind of partnership we wanted. The quality of his coffee then completely won us over. Our Rwandan coffee is grown in the Rwamatamu region at an altitude of 1,600–2,000 meters. Our Omniroast boasts a medium-bodied flavor and pleasant acidity. You'll taste fruity notes of blackcurrant and rosehip.
We hope you learned a lot this week and are already looking forward to next week. See you then!
Your SIMON&BEARNS Team
Coffee from Rwanda - Quality since 1904
Rwandan coffee is among the best in the world. The growing conditions for Rwandan coffee are nearly perfect. The coffees are often awarded the Cup of Excellence for their exceptional taste, and we're simply convinced! This week, we're focusing on the land of a thousand hills – also known as the Pays de Mille Collins. We'll introduce you to our partner Eric and his coffee cooperative, which he founded in 2017. Enjoy!
The history of coffee
Unfortunately, the history of coffee in Rwanda is also marked by colonial abuses of power. Since a flourishing coffeehouse culture had established itself in Europe in the 19th century, demand was steadily growing, and the coffee plant could not (and still cannot) be cultivated in our latitudes, Adolf von Götzen – then Governor of East Africa – decided in 1904 to plant coffee in the Rusizi district. Thus, Rwanda, like many African countries, became economically dependent on Europe. However, Rwandan coffee only became truly successful under the Belgian occupation in the 1930s. They planned nurseries and granted land to Indian, Pakistani, and Greek families who employed Rwandan citizens for starvation wages. Furthermore, the colonial rulers controlled prices, trade licenses, and export duties. Rwandan coffee thus became Rwanda's main export commodity and, along with tea, remains so to this day. Until 1952, it was even the only agricultural export commodity – a cash crop – cultivated for profit.
Coffee today - The rocky road to specialty coffee
Until the mid-20th century, coffee cultivation and export were centrally organized by the OCIR-Café Marketing Board and the company Rwandex. Prices were set by the government, resulting in mediocre to poor quality. With independence in 1962, the International Coffee Agreement (ICA) was signed. This agreement between producing and consuming countries aimed to keep coffee prices high and stable. Unfortunately, it collapsed in 1989, leading to the coffee crisis. Countries could now decide for themselves how much they wanted to produce and export. The result was prices per kilogram below $1 in 1998. The Rwandan population suffered greatly from this enormous crisis, and many families were suddenly plunged into even greater poverty. Another factor contributing to the already devastated coffee sector was the 1994 Rwandan genocide. The country's problems, coupled with low global coffee prices, offered farmers little incentive to cultivate coffee, and the export rate plummeted from 60% to 30%. The quality was assigned to the lowest quality level, C.
The National Coffee Strategy was finally launched in 2002. Through the collaboration of private and public coffee stakeholders, the cultivation of specialty coffee has been significantly promoted since 2004. Barriers and restrictions for coffee farmers have also been reduced and, in some cases, completely eliminated. The cultivation of high-quality specialty coffees has led to stable prices. The International Coffee Strategy also supports coffee farmers by improving their knowledge and farm conditions. These comprehensive measures resulted in Rwanda exporting almost 17 million kilograms of coffee between 2020 and 2021, generating over US$60 million in revenue. Approximately 50,000 households earn their living from coffee production, and government reforms have created well over 2,000 jobs in coffee washing plants.
Coffee from Rwanda - The Facts:
Where is coffee from Rwanda grown?
Rwandan coffee is grown at high altitudes. The special Arabica variety Rwanda Bourbon thrives in these high-altitude regions and enjoys excellent growing conditions for producing high-quality coffee beans. This variety, also known as Jackson, is exclusively permitted to be grown in Rwanda – a government regulation! While there are many different growing areas, the most important region with a high number of plantations is Kigali. Western Rwanda and the capital region of Kigali are situated at a very high altitude, providing exceptional conditions for coffee cultivation. Other important coffee-growing regions include the Kizi Rift, Kivu, Akagera, Muhazi, and Virunga.
How is coffee from Rwanda processed?
Thanks to the efforts of the International Coffee Strategy, the number of coffee processing stations has increased from just 2 (!) in 1998 to over 300 today. The coffee is always processed using the wet method. These washing stations are used by many smallholder farmers. Often, the farmers sell their coffee cherries to the stations, and workers take care of the further processing. This is because Rwandans cultivate coffee as a secondary occupation and primarily grow food crops on their farms. The harvest takes place from May to August.
What does coffee from Rwanda taste like?
Rwandan coffee is grown under ideal conditions. The soils are fertile and located at high altitudes, with regular rainfall and a tropical climate. Due to the altitude and climate, Rwandan coffee has a high acidity. Nevertheless, it is described as very harmonious, floral, and fruity. The finish is characterized by notes of caramel and chocolate.
And the locals? How do Rwandans drink their coffee?
Although coffee is Rwanda's most important export, the locals hardly drink it. Rwandans themselves consume only 3% of the coffee produced! This is attributed to the structure of the value chain: Rwandans often sell their coffee to the washing stations, from where it is exported. Furthermore, at the equivalent of €1.30, coffee in Rwanda is more than three times as expensive as tea – making it a luxury item for many Rwandans. To counteract this, the government has been promoting coffee consumption for several years, for example through radio advertisements. The aim is to raise awareness among coffee farmers about the value of their product and, consequently, to maintain high quality. Domestic roasting also creates jobs, which strengthens the economy.
Our coffee from Rwanda - A partnership on equal terms
As Specialty Coffee Roadsters, it's our mission to ensure the quality of our products. This naturally includes considering the origin and local conditions in the coffee-growing regions. Therefore, we were delighted to meet Eric at a coffee event in Garmisch-Partenkirchen. Eric has lived in Rwanda for many years and has fulfilled his dream of giving back to the community. To this end, he founded Community Coffee Rwanda in 2017, empowering small-scale farmers. He built a washing station, creating jobs. He is particularly passionate about supporting children in the surrounding villages. We knew very quickly that this was the kind of partnership we wanted. The quality of his coffee then completely won us over. Our Rwandan coffee is grown in the Rwamatamu region at an altitude of 1,600–2,000 meters. Our Omniroast boasts a medium-bodied flavor and pleasant acidity. You'll taste fruity notes of blackcurrant and rosehip.
We hope you learned a lot this week and are already looking forward to next week. See you then!
Your SIMON&BEARNS Team