Rwanda Coffee – IKAWA HOUSE

RWANDA’S SPECIALITY COFFEE INDUSTRY

Coffee farming is deeply rooted in Rwanda tradition. Since the introduction of coffee at the beginning of the 20th century; Rwanda farmers realized that the crop matched our agro-ecological environment; it accounts for over 70% of all export earnings. Rwanda is blessed with perfect conditions for growing specialty coffee. The country has a number of regions of high altitude (between 1,750 and 2,100m) with pure air, natural streams and springs, and just the right combination of sunshine and humidity. Pristine rainforest together with organic agricultural practices ensure the rich volcanic soils are fertilised and irrigated, with shade trees protecting the coffee bushes on the thousands of small-holder farms that dot the slopes of our beautiful mountains and plateaus. From September to October, the landscape is covered in flowering coffee bushes and then transformed once again by the lush red cherries against the vibrant green leaves as the coffee ripens before harvesting between February and June. Coffee has been grown in Rwanda for decades but many of our farmers have not received the rewards of this highly labour-intensive farming. We produce and export green coffee beans that originate from the fertile soils of Rwanda. Our farmers operates from 4 growing regions of the country making our coffee taste and flavors unique. We utilize certified growing and processing methods to ensure every bean will be a result of specialty taste.

Rwanda coffee Cuppin g profiles by Region

Southern province

More delicate floral aromas including vanilla; dominant fruit sensation is Orange but not intense in flavor, balanced citric and Malic acidities, Smooth and Heavy body, Juicy, mixed fruits, caramel in Flavor and Clean, Honeyed, sweet finish

Northern province

Heavier deeper in flavor and body, Cocoa, mango, pineapple, berries and dark fruity Aromas, Complex acidity, Buttery and Creamy Body, Coco butter, Clove, lemonade and very complex fruits Flavors and Lemon is dominant; Sweet and clean and long after taste

Western province

Mainly tea Rose (red currant), chocolate, vanilla, and berries in aroma, Citric dominant but Malic is present; Round and creamy mouthfeel; combination of orange and berries; apricot/peach noted in many samples, honey and clove/spice in flavor, Long sweet finish and creamy

Eastern province

Nutty coffees, and walnut are dominant, soft acidity and a good choice for espresso lovers.

Conditions favourable for coffee growing

Different types of coffee do well in different ecological conditions. They vary from soil, altitude and climatic conditions. The Arabica coffee which is the mostly variety grows well in the following conditions:

ALTITUDE

The altitude of production is a primordial element in coffee. For summary, more the altitude of production is high and better coffee will be. More precisely, altitude plays on three mailmen:

Aromas
The more the altitude of production is well brought up, the more the ripening of the fruit will be slow. Gold, it is during ripening that sugars and present amino acids in pulp transfer towards the grain. The more ripening will be slow, the more the concentration in sugars and in amino acids will be strong in the grain. These sugars and amino acids will go together during roasting, by the reaction of Maillard, to give birth to aromatic molecules.
Acidity
It was noted in empirical manner that the more the altitude of production was well brought up, the more the acidity in the cup was marked. This taste, controlled well by roasting and preparation, will bring freshness and of Persistence in coffee. These three major criteria are the starting point of the diversity of coffees in the World. However, there remain strategical choices to be taken for the producer of coffee to define the most fair and purest expression of its land.

Rainfall

Temperature

Atmospheric humidity

Soil

Arabica coffee does well in fertile soil rich in Nitrogen, phosphorous, potassium, calcium and magnesium. However poor soil can be upgraded with the application of both organic and chemical fertilizers. In general, the Northern, Western and southern areas are moderately suitable for coffee growing with the yield varying from 3 to 8 kg of dry coffee per coffee tree. The highland region in the Northern Province is unsuitable for coffee because of very low temperatures. The lowland region of the Estern province is also not suitable for coffee growing due to insufficient rainfall and longer dry season; the soil fertility is too low for the coffee crop.