Country: Rwanda
Region: Nyamasheke District
Farm: Various Smallholders
Flavor Profile: Blackberry, Lemon, Sultana
Roast Level: Light to Medium
Process: 12 Hour Ferment, Washed, Sun-dried
Varietal: Bourbon    

Rwandan coffee began as a commercial grade exportation of more than half a million bags per year, with a set price by the government that didn’t particularly benefit the farmers. In 1994, the genocide of nearly 1,000,000 people resulted from the Rwandan Civil War. The next year, 1995, Rwanda’s coffee exportation decreased by almost half the volume of before due to the massive population loss, which included farmers. This led to the government’s investment in washing stations, cupping labs, and cooperatives that focus on high quality coffee, re-introducing Rwandan beans as something new with a focus on quality more than quantity. For the last decade, Rwandan coffee has earned it’s place as one of the top specialty coffee origins.

This coffee is sweet, fruity, and winey - perfect hot or iced. With tasting notes of blackberry, lemon, and golden raisin, Karengera Station boasts flavor with a silky, buttery mouth-feel.