- Owner: Various Cooperative members
- Region: Western province, close to Lake Kivu
- Farm: Kinyaga, Gisuma, Shara, Karengera and Gashonga
- Varietal: Bourbon
- Process: Fully washed and sun dried on raised African drying beds
- Altitude: 1500-2000masl
Rwanda is blessed with ideal coffee growing conditions that include high altitude, regular rainfall, volcanic soils with good organic structure and an abundance of Bourbon. The vast majority of Rwandan coffee is produced by smallholders of which there are thought to be around half a million with parcels of land often not much larger than just one hectare per family. Coffee is grown in most parts of the country, with particularly large concentrations along Lake Kivu and in the southern province. Rwandan smallholders organise themselves into cooperatives and share the services of centralised wet-mills – or washing stations as they are known locally. Flowering takes place between September and October and the harvest runs from March to July with shipments starting in late May early June. All of our selected coffees have been supported by the NGO Technoserve, whose mission is to empower people in the developing world to build businesses that break the cycle of poverty. In coffee this is achieved by improving the quantity and quality of coffee they produce.