Rwanda, the rising star of recent years, has become a sought-after production center for its low quantity but high quality coffees.
The first coffee was brought to Rwanda by German missionaries in the early 1900s.
High-scale production began in the early 1930s, when Belgium became a colony. Belgium made it mandatory for farmers to grow coffee, yet paid farmers low.
With the end of the colonial period, some farmers abandoned this obligation and stopped growing coffee.
Global Production Ranking
Annual Average Production
* In 60 kg
Nyanza | Rulindo
French Mis. Bourbon
March - June
Thanks to the farmers who continue to grow high quality coffee in Rwanda, 75% of which is agricultural land, coffee was the most important export item of Rwanda by the 1970s. So much so that even the cutting of coffee trees was prohibited at that time.
Bourbon is the most commonly grown Arabica variety and 95% of all Arabica trees are bourbon.
After the decline in production during the civil war and genocide in 1994, it quickly recovered with the support of the state.
In the past, Rwandan farmers processed their own coffee at home. Homemade fruit sorting, washing, fermentation and drying on the ground reduced the quality of the product. Today, there are approximately 300 washing stations within the borders of Rwanda. With the increase in the number of stations and processing quality, Rwandan coffee has become much more quality and valuable for export.
Today, with 400,000 coffee farmers, Rwanda realizes 0.2% of the world's coffee production.
In Rwanda, which is surrounded by land, the biggest obstacle to coffee production is transportation. The distance to export ports negatively affects the access costs of coffee.