Rwanda's coffee industry, a beacon of hope and transformation, has rapidly grown in quality and reputation. The coffee is predominantly grown in regions like Huye, Nyamagabe, and Lake Kivu areas, where the high altitude and volcanic soil contribute to the coffee's unique taste. Small-scale farmers, who have embraced specialty coffee production, are at the heart of Rwanda's coffee success.

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Rwandan coffee is known for its clean taste, bright acidity, and rich, creamy body. It often features delightful notes of fruit, such as berries and citrus, along with hints of floral and spicy flavors. The balance and sweetness make it a favorite among coffee enthusiasts.