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Region
Various highland regions, Rwanda
Varieties: Bourbon (primarily Red Bourbon)
Altitude: 1500–2000 masl
Common cupping notes
Floral, Red Berry, Tea-like, Bright
About the Region
Rwanda’s high-elevation landscapes and fertile volcanic soils make it one of Africa’s most promising coffee origins. Most production comes from smallholder farmers cultivating a few hundred trees each, with cherries delivered to community washing stations for processing. Coffees from Rwanda are known for their tea-like body, floral aromatics, and vibrant red fruit notes, often compared to Kenyan profiles but with a softer, more delicate character.
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