Rwanda Regional Natural
This Natural coffee is produced by smallholders in Rwanda who deliver to RWACOF (Sucafina in Rwanda) washing stations.
RWACOF’s Farmer Development Program in partnership with the London School of Economics (LSE) supports farmers with training in Good Agricultural Practices and access to loans, farm inputs and farm services. A new soil health initiative uses soil analysis data that RWACOF collected to identify farms where soil is too acidic. Lime, along with education about application, is distributed to these farmers to help improve soil quality. Additionally, seedling nurseries provide up to 4 million seedlings per year to help farmers renovate their rootstock.
RWACOF also has many projects that are designed to support farmers’ overall livelihoods. They focus on gender equality and support several women’s cooperatives by helping them access land, seedlings and reach a market for their coffees. They offer trainings on financial literacy and alternative income-generating activities.
We've been increasingly impressed with how quickly Rwandan coffee has leapt onto the specialty coffee scene. The dramatic jump in quality has raised the bar across all African coffees and is even giving the best Ethiopian coffees a run for their money! Don't forget the regional name Nyamasheke because it keeps popping up again and again and it's making a run at being the "Yirgacheffe" of Rwanda. We'll be watching the region closely as the coffees from there continue to be impressive! This offering is incredibly sweet and juicy with mild acidity and a full, creamy body. We noted strawberry jam, fig, milk chocolate and a touch of clove.
Reminder! This coffee is raw, you must roast it before brewing
Arrival Date: December 18, 2025 US Arrival January 2026, Packed in GrainPro
Acidity & Brightness: Mild acidity, very sweet and juicy
Balance & Finish: Fairly complex with a lingering finish
Body & Texture: Full body with a silky texture
Flavors: Strawberry jam, fig, milk chocolate and a touch of clove
Grade: Screen 15+, grown at 1500-2000 masl
Processing: Natural, sun dried
Grower: Smallholders delivering to RWACOF washing stations
Region: Ngoma Village, Nyamasheke District, Western Province
Varieties: Local Bourbon varieties
Recommended Roast Range: City to Full City (Light to medium)
We like this coffee in the City to Full City range (mid first crack to just before 2nd crack). If you want to squeeze out more body, go right up to just before 2nd crack. For more acidity and fruit, pull your roast during 1st crack.
De La Finca Coffee - Smallholders delivering to RWACOF washing stations receive fair prices and agronomic support. They cultivate an average of 200 to 300 trees at altitudes of 1,500 to 2,000 meters above sea level. These high altitudes, combined with fertile soil and good agricultural practices, produce high-quality cherry that is carefully processed at RWACOF stations to preserve and develop these delicious flavors.
After purchasing cherry from producers, washing stations send the cherry through a strict sorting process. First, washing station staff remove any lower quality cherry through flotation. Then, a specially trained staff visually inspects the remaining cherry for any visual defects.
After selection and rinsing, the cherries go straight to the raised beds. They are spread out in a very thin layer and raked frequently to ensure even drying. It takes around 3 weeks for the cherries to dry on the raised beds
