AvailableSpecialty
Rwanda · Lake Kivu
- Species
- Arabica
- Process
- Fully washed
- Grade
- Grade 1
- Screen
- 15+
- Crop
- 2025
- Quantity
- 100 bags
Orange · Red apple · Caramel
Specialty
Rwanda Specialty Coffee
Orange and red apple acidity, floral top notes, caramel sweetness and a silky body. Well-separated lots can be highly structured.
Specialty profile
- Traceability unit
- Coffee washing station, with sector and delivery week available
- Processing
- Fully washed, Natural (growing), Honey (limited)
- Altitude
- 1,400–2,000 m
- Harvest
- March–July, with the peak in April and May
- Export window
- June–December
- Packaging
- 60 kg jute, GrainPro liners standard on specialty lots
Almost entirely smallholder, delivering cherry to a dense network of coffee washing stations. Because stations are numerous and catchments are small, lot identity down to station and harvest week is normal rather than exceptional.
What a specialty offer from this origin includes
Lot identity at the level shown above, the process detail the station records, moisture and water activity with the measurement methods stated, a screen analysis, a defect count, tasting notes, and a cupping score where the lot has been cupped — with the protocol named. We do not publish estimated scores.
Grades
Specialty grade designations
Grades used for Rwanda specialty separations. They describe preparation and size — the cup is confirmed on the sample.
| Grade | What it encodes | Screen |
|---|---|---|
| Rwanda Grade 1 (fully washed) | Fully washed Arabica prepared to the tightest defect and screen standard, normally screen 15 and above. | Screen 15+ (16+ on request) |
| Screen-specified lots | Rwandan offers are frequently specified by screen directly (15+, 16+) alongside the grade, because station preparation varies. | Screen 15+ / 16+ |
Geography
Where specialty lots come from
Growing areas within Rwanda, with the altitude and harvest timing that shape the separations available from each.
| Region | Altitude | Harvest | Character |
|---|---|---|---|
| Lake Kivu — Rutsiro, Karongi, Nyamasheke, Rusizi | 1,450–1,900 m | March–June | The western shore, where the lake moderates temperature and the stations sit on steep terraced slopes. Frequently the most aromatic Rwandan profile. |
| Huye & Nyamagabe | 1,600–2,000 m | April–July | Southern high-altitude districts around the Huye mountain. Later harvest, dense beans and a firm, structured cup. |
| Gakenke & Rulindo | 1,500–1,900 m | March–June | Northern province stations with a concentrated harvest window and a clean, sweet, orange-forward profile. |
Availability
Rwanda specialty lots
Keep reading
More on Rwanda
- Rwanda Green CoffeeRwandan green coffee: Bourbon-dominant washed Arabica traceable to individual coffee washing stations, with regional profiles, harvest timing and buyer guidance.
- Rwanda Coffee Crop CalendarFlowering, harvest, processing, milling and export windows for Rwanda.
- Specialty Coffee ScoringHow specialty coffee is assessed: descriptive versus affective evaluation, defect thresholds, and what "specialty" actually means commercially.
- Coffee CuppingHow professional coffee cupping works: sample roasting, grind, ratio, water, the break, and the controls that make one table’s results comparable with another’s.
- Green Coffee Sample EvaluationHow to evaluate a green coffee sample: sample types, physical analysis, sample roasting, cupping, record-keeping and what to do when a sample disappoints.
- Coffee TraceabilityHow coffee traceability actually works from plot to container: the levels of separation available, where identity is lost, and what records support each level.