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Rwandan Coffee-A History Of Growth

Lake Kivu is one of the ‘African Great Lakes’ and it is nestled on the border between the Democratic Republic of Congo and Rwanda,  located in the Albertine Rift.

The aromatic flavours of this wonderful hand-picked, wet washed and sun dried Bourbon coffee, are suggestive of a rich buttery sweet toffee caramel, red berry and citrus notes along with the hint of spices such as clove and cinnamon.  
The buttery creaminess of it’s rich body carries nicely into the aftertaste. The high altitudes and nitrogen rich volcanic soils can be found across the country, creating excellent conditions for the production of the high quality beans that we love to roast and taste!

Coffee production hasn't always been native to Rwanda. It started in the early 1900s and it was brought in the country by the Germans and then Belgium made coffee production compulsory. 

Rwanda recognized the financial benefits of exporting coffee and continued to do so in the following years. This industry became of major importance to the country's economy and the biggest major export product.

Their economy saw a stable growth throughout the years, which allowed them to invest in the manufacturing process, which only led to higher quality coffee beans and a delicious commodity for all of us.

 

 

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