Rwanda | Macuba Nyamasheke
Cup characteristics: Apricot, Dark Toffee, Citrus
The contrast of warm days, cool nights, and high altitudes help the cherries mature slowly making Rwanda one of the specialty coffee world's little darlings.
Process | Honey
Varietal | Bourbon, Jackson
MASL | 1685
The first story of coffee growing in Rwanda dates back to the 1900s when German missionaries and settlers brought over the crops for cultivation. By the 1940s, large-scale production was established and by the 70s, coffee had become the single largest export for Rwanda. What makes Rwanda so unique is there are no large-scale estates but there are over 400,000+ smallholders propelling their coffee industry forward.