EXPORT BAG SIZE:60 kg (132.28 lbs)



GENETIC VARIETIES:Predominantly Bourbon

ANNUAL PRODUCTION QUANTITY:200,000 – 300,000 bags

HARVEST PERIOD:Main Crop May-August, Fly Crop October



Origin Notes

Rwanda’s economy has grown significantly in the last two decades. The coffee industry plays no small part in that growth. The speed at which Rwanda has been able to turn itself into coffee origin is remarkable. In the not-too-distant past, its coffee was sold at the minimum C-grade price and Rwanda was virtually unknown on the specialty coffee market. Today, the country provides some of the most highly prized coffees in East Africa and has transformed itself into a sought after origin.

In 2000, a new Rwandan government, seeking to rebuild the shattered economy, focused on reviving its dormant coffee sector. They had a long way to go. At that time, the country produced no specialty coffee and had only two washing stations. Nevertheless, the government made it a national priority, and with help from USAID and foreign investment – as well as advisers from other African nations – coffee quality began to improve at a remarkable pace. Today, the results of these efforts are clear; the world has discovered what Rwandan coffee has to offer, and its coffee producers are benefiting as a result.

Today, the vast majority of producers are small holders and plot sizes average only 0.5 hectares with 150 to 300 trees that farmers grow alongside subsistence crops like corn, beans and bananas.


In the cup, Rwanda coffees are known for an elegant blackcurrant acidity, with hints of syrupy citrus, sweet spice, and gingerbread.

At Lumiere, our beans are imported raw, then roasted, ground, and brewed fresh in house. Our roasting profiles are designed to capture the essence of each type of coffee bean, and are tailored to bring out the best characteristics possible.

Our Recommendations

While most of our the roasts lean more towards the light side, for Rwanda, we would recommend trying a cup of our dark roasted Drip Coffee.