Rwanda Mutovu

Not sure how much coffee you need?

1 cup of coffee = a 240 ml serving based on a 1:16 brew ratio

For example, if your brew ratio is 1 to 16 (often expressed 1:16, or 1/16), then for every one part coffee, you use 16 parts water. In other words, to prepare 1 cup of brewed coffee you would use 15g of ground coffee and 240 ml of water.

Wir versenden täglich von Montag bis Freitag von unseren Standorten in Wien. Der Mindestbestellwert für jede Lieferung beträgt 20 €.

Lieferungen innerhalb Österreichs
4,50 € für Bestellungen bis 35,00 €. Bestellungen über 35,00 € werden kostenlos geliefert.

Lieferzeit: 2 - 4 Werktage

Lieferungen nach Deutschland
9,90 € für Bestellungen bis 70,00 €. Bestellungen über 70,00 € werden kostenlos geliefert.

Lieferzeit: 2 - 7 Werktage

Lieferungen in andere EU-Länder (außer Deutschland)
14,90 € für Bestellungen bis 70,00 €. Bestellungen über 70,00 € werden kostenlos geliefert.

Lieferzeit: 3 - 10 Werktage

Wir arbeiten eng mit Kaffeebauern und zuverlässigen Partnern zusammen, um faire Löhne und transparente Beziehungen zu gewährleisten.

Rwanda is a diverse country and rich in fertile lands. The whole country is set on a relatively high altitude, the lowest point being 950 meters above sea level. Earthy swamps and sunny savannahs prevail in the east, while the center is characterized by rolling hills. The west, however, lies within the Albertine Rift montane forests ecoregion with an abundance of wildlife. Lake Kivu is the largest lake in Rwanda that marks the western border with Congo. As part of the Albertine Rift Mountains, this area is generally not as hot as the east, providing excellent coffee cultivation conditions. Volcanoes provided nutritional soils blessing the whole region with verdant slopes.

Rwanda's first coffee exports were realized by Belgian colonists in 1917. Historically, most of its low-quality production was sold to Belgium. But during Rwanda's resurgence in the early 2000s, coffee was seen as an opportunity to get the country back on its feet.

The first washing station was opened in 2004, setting paths for high-quality coffee cultivation. Nowadays, coffee is grown in every part of Rwanda since the whole country is situated on elevated plateaus. Despite its rather young history in high-quality coffee production, Rwandan coffees astonish with a soft sweetness and complex fruitiness. The growing recognition these coffees have been earning in the specialty scene has led to the increasing importance of high-quality coffees. As a result, numerous washing stations were built, providing access for smallholder farmers and their produce.

Still, logistics remain one of the major challenges as this locked-in country needs to cross the whole of Tanzania for its coffees to leave. Another challenge specifically with Rwandan coffees is the so-called "potato defect". A harmless bacteria enters the coffee cherry and causes a potato-like aftertaste in the cup. Through constant monitoring and quality checks, Rwanda has managed to get this problem under control.

Known as “the land of a thousand hills,” Rwanda certainly has the altitude and climate to grow exceptional coffee. In the last decade, the small landlocked country has positioned itself as a world-class specialty coffee origin – with good reason. Washing stations in most coffee regions have invested in new infrastructure and cupping labs for quality control. Most coffee farmers are smallholders, typically owning between 100 and 200 trees, so coffees are usually traced back to washing stations and cooperatives. Although Rwanda also produces and exports Robusta, most of its output is fully washed Arabica.

This lot was produced by smallholder farmers in the Western Province, bordering Lake Kivu and the DRC. They deliver their cherries to the Mutovu coffee station, established in 2012 in the area of Nyamasheke. The lot, composed of Bourbon and Typica, was naturally processed. The cherries were received at the washing station and floated in water to remove lighter, lower-quality cherries. After floating, the cherries were manually sorted to remove any green, immature ones. Finally, the coffee was placed on raised beds and dried under the sun.

Tasting notes:  Red Currants, Lemon, Rooibos, Honey, Spices, Vanilla, Powidl, Red Apple