Coffee was introduced to Rwanda by Germans in early 1900s. It has traditionally been the country’s most important export. Rwanda coffee plays a major role in the economy of the country, contributing significantly to foreign exchange earnings and to the monetization of the rural economy. Most of the coffee is wet processed often at communal washing stations used by numerous coffee farmers.
Rwandan coffee has been one of the big hits in the world specialty market in the last five years arisen from excellent growing conditions for specialty coffee. The increase appeal of Rwanda coffee is confirmed by awards assigned in international competitions like cup of excellence (CoE) that Rwanda is hosting every year since 2007.
Check out t Varieties cultivated: Harrar; POP 3303/21; Jackson 2/1257; BM139; BM 71 Harvesting season: March to July for Arabica and May to July for Robusta Export products: green coffee (fully and semi-washed) at more than 90% of coffee export and roasted coffee. his great video
The Coffee sub-sector is coordinated under the National Agricultural Export Development Board (NAEB) whose responsibilities are:
There is one crop of coffee per year and the flowering starts after the June – August dry season with the first rain in September (Table 1). Fruits are then formed and the harvesting period starts late February in the Western Province on the shores of Lake Kivu and Early March elsewhere. However in the some areas in the Northern Province coffee is still harvest until August.
Currently, 400,000 small holder farm families produce it and depend on it for their livelihoods. 97% of Rwandan coffee production is arabica mainly bourbon type while robusta accounts for 3%.
The production ranges from 267, 000 to 420,000 bags per year (16 000 MT to 21000MT). The total area in coffee is currently 42,000 hectares grown and it is grown in most provinces in the country at an altitude less than 1900 m.