Nyanzamu Coffee Beans

In the era of the third wave of coffee, many forward-thinking individuals have focused on improving coffee quality and developing specialty coffee. Yet in Africa, there is one country that has completely overturned our traditional perception of the continent—this country is Rwanda.

Like many nations that suffered colonization, Rwanda widely grows coffee but previously had poor coffee quality and a low status in the global coffee scene, drawing little attention. After gaining independence, the people strived to improve—such as establishing the National Agricultural Export Development Board (NAEB)—and positioned coffee as a key product for producing specialty-grade beans. The very coffee that once brought suffering has now become their path to prosperity.

Moreover, Rwanda’s development has been more challenging than that of other countries. In 1994, the country experienced the Rwandan genocide, which drastically reduced its population and halted all sectors of society. Yet ultimately, the Rwandan people overcame hatred and worked together to rebuild their homeland. In 2000, with funding from USAID, the PEARL and SPREAD projects were launched to support agricultural recovery and enhance coffee quality in Rwanda, helping farmers achieve better incomes. Since then, Rwanda’s coffee industry has grown rapidly and achieved stable quality.

Today, we can see that Arabica coffee bean production is mainly concentrated in the southern and western regions. The Huye Mountains and Nyamagabe areas in the south, due to their high altitude, produce beans with floral and citrus notes. Meanwhile, the Nyamasheke region by Lake Kivu in the west is renowned for its richly flavored, aromatic, and juicy premium coffee.

These Nyanzamu coffee beans come from the Nyanzamu washing station in Rwanda’s western Rusizi region. This area was deeply affected by the aftermath of the genocide, and those who remained were mostly women—who are the diligent ones who rebuilt their homes on this once wounded land. Three-quarters of the workers at the washing station are women. The beans, carefully processed through washed methods, yield a bright acidity, citrus, raspberry, honey sweetness, and a nutty aftertaste when brewed.