How coffee is grown in Rwanda
Rwanda's place in the global coffee industry
Rwanda is one of about thirty of the largest coffee producers in the world, but in terms of volumes it is significantly inferior to the market leaders. Annual production is about 20-22 thousand tons of green coffee. Almost all of this volume is Arabica.
About 95-97% of the coffee produced is exported. Domestic consumption remains minimal and does not have a noticeable impact on the market. For the country's economy, coffee is one of the key export commodities and an important source of foreign exchange earnings.
Coffee production in the country began to develop only in the 21st century, when the government declared the coffee industry a national priority
The fundamental difference between Rwanda and many other countries in the region is the high proportion of haste in total production. If until the 2000s in Rwanda did not grow haste, then in 2017 its share amounted to 58% of the total coffee production, and by 2020 it was close to 80%.
Natural conditions and terroir
Rwanda is located on the East African plateau and is known as the "country of a thousand hills." The relief here plays a key role in shaping the quality of coffee.
Most of the coffee plantations are located at an altitude of 1200 to 2000 m above sea level. The average annual temperature in coffee regions ranges from 18-22 °C. Precipitation is distributed relatively evenly, with two rainy seasons.
The terroir of Rwanda cannot be called simple: in some regions the rainy season is accompanied by landslides, in others by periods of drought
Soils in most regions are of volcanic origin, with a high nitrogen content and good drainage properties. Combined with the height, this forms a clean, sweet and acid profile of the coffee.
Growing regions
Coffee in Rwanda grows mainly in the central and western part of the country. The eastern regions are partially occupied by national parks, where coffee cultivation is prohibited.
The main coffee regions include:
Virunga is the north-west of the country, a mountainous region with altitudes up to 2000 m;
Kivu — western Rwanda, Lake Kivu region, one of the most reputable regions;
The central rift is a hilly part of the country with stable conditions;
Muhazi is the eastern part of the coffee zone, lower altitudes;
Akagera is the southeast, the region with the lowest elevations and a softer profile.
Lots from the western and northern regions most often receive high marks and are presented at international auctions.
Production structure
Rwanda's coffee industry is based on small-scale farming. The average farmer owns a plot of less than 1 hectare and grows about 200-300 coffee trees. The harvest takes place exclusively by hand.
Independent farming is rare and usually associated with remoteness from infrastructure
Due to the small production volumes at the level of one farm, almost all the coffee after collection goes to the processing stations. This model makes processing stations the central element of the entire production chain. It is here that the quality, style and stability of Rwandan coffee are formed.
Genetics and varieties
The main variety of Arabica in Rwanda is Bourbon. It dominates both at the farm level and at the export lot level. Also in smaller volumes there are katurra, katuai and some local varieties.
The homogeneity of genetics makes the taste profile of Rwandan coffee recognizable, but at the same time increases the requirements for processing and terroir. The variety of taste here is achieved not at the expense of varieties, but at the expense of height, differences in microregions and processing.
Cultivation practices
Coffee in Rwanda is grown in traditional agricultural systems, most often without intensive use of fertilizers. Therefore, the yield is relatively small, but this is compensated by the quality and stability of the bean.
The country pays special attention to the training of farmers, it is often organized by processing stations and cooperatives
A separate problem remains the pest of the genus Antestia, characteristic of the region of Rwanda and Burundi. It can cause a so-called raw potato defect, which is difficult to identify at the sorting stage. To combat it, farmers are trained in monitoring and use organic protective equipment.
Harvesting and processing
Coffee harvesting in Rwanda is carried out manually and strictly during the ripening period of the berries. The harvest is usually harvested from March to July.
The high proportion of haste in the country is largely due to the control of collection. Processing stations accept only ripe berries, and inappropriate raw materials are either not accepted at all, or are paid at a reduced price.
The dominant method of processing in Rwanda is washed. It accounts for 75-80% of all coffee. There are more than 300 private and cooperative processing stations in the country. The process includes depulpation, fermentation, washing and prolonged drying on African beds. Advanced stations use water purification and reuse systems.
Natural and honey treatments occupy a small proportion and, typically, are made to order
It is the standardization of processing processes that is one of the main factors for the stable quality of Rwandan coffee.
Classification and quality control
Coffee in Rwanda is classified according to bean size and degree of purification. The main export categories are A1 and A2, they form the basis of the specialty segment. Lower grades are more likely to remain within the country.
Quality control is carried out at the level of exporters and state laboratories. Before being exported, coffee undergoes multi-stage sorting, including manual, mechanical and optical.
Public policy and infrastructure
The modern coffee industry in Rwanda is largely the result of a purposeful government policy of the early 2000s. After the economic crisis and the tragic events of the 1990s, the government relied on specialty coffee as a tool to restore agriculture and the economy.
The key challenges for the Rwandan coffee industry are climate change, coffee pests and the low attractiveness of rural labor for young people
The country began to actively build processing stations, introduce quality standards and train farmers. Unlike Burundi, the State in Rwanda does not manage the industry directly, but sets strict limits and monitors compliance with the rules through specialized agencies. It was the combination of private business and strict regulation that allowed Rwanda to enter the international specialty market relatively quickly.
Economy and exports
Rwanda has no access to the sea, so all coffee exports are exported through neighboring countries, mainly through Kenya. This increases logistical costs, but thanks to a well-established infrastructure, it is not a limitation.
The main sales markets are Europe, the USA and Asia. Despite fluctuations in production volumes, revenues from coffee exports have remained stable in recent years due to the focus on the more expensive segment.
The result
Rwanda is a country where quality is the result of a system, not a good combination of circumstances. Small volumes, a high proportion of washed processing and strict standards make its coffee a reliable choice for the green bean market.
For importers, Rwanda is primarily about stability, purity of taste and understandable logic of production. Not the most flexible country, but one of the most reliable in East Africa.