Rwanda Western Province (Natural)

Floral, strawberry, & juicy

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Rwandan coffee undergoes a meticulous natural process that highlights its unique flavor profile. Grown in the high-altitude regions of Rwanda, coffee cherries are handpicked at peak ripeness to ensure quality. In the natural (or dry) process, the cherries are spread out on raised drying beds under the sun, allowing the beans to ferment inside the fruit. Farmers carefully turn the cherries to ensure even drying, which can take up to four weeks depending on the climate. This slow, controlled drying process allows the beans to absorb the fruit’s sugars, resulting in a coffee with vibrant fruity notes, a syrupy body, and a wine-like acidity. Once fully dried, the cherries are hulled to remove the outer layers, revealing the green coffee beans inside, which are then sorted and prepared for export. This natural method enhances the coffee’s sweetness and complexity, making Rwandan coffee highly sought after by specialty roasters and coffee lovers worldwide.