Rwanda Inzovu - Grade 1 Special Release. A well balanced cup of coffee, with clean sweet summer fruits and an underlying medium body of brown sugar.

Nectarine and lime burst forward into sweet passionfruit. The body coats your palate while toffee dances through, gradually settling into warm brown sugar and notes of orange that linger long after each sip.

Producer information:

Imagine coffee trees thriving in Rwanda’s nutrient-rich volcanic soil, soaking up minerals that transform into the complex flavours in your cup. This is coffee with a story that began in 1904 when German missionaries first brought plants to this mountainous nation.

Today, Rwanda ranks among the world’s top 30 coffee producers, with nearly 500,000 micro-farms dotting the landscape. Each farm houses just a few hundred carefully tended trees, growing at breathtaking elevations between 1,220 and 1,980 meters above sea level. The growing season starts in September, leading to harvest time from March through July when farmers hand-pick only the ripest cherries.

What makes Rwandan coffee so distinctive?

Those high altitudes and volcanic soils create something magical—bright floral and fruity notes with clear redcurrant and berry flavours dancing through a rich, creamy body that feels luxurious with every sip.

Many Small Growers contribute to this coffee.

This fully washed Rwandan coffee is a blend of the best from many small holder growers around Kigali. This captures the diverse yet complementary flavour profiles, characteristic of the region’s finest coffees. By sourcing beans from multiple stations, Inzovu ensures a consistent product that highlights the unique qualities of Rwandan coffee year after year. It’s a community effort where farmers work together and get training to grow better coffee while making a good living.

The Rwanda Trading Company who has been working with growers in the region, helps by teaching better farming methods and buying their cherries at fair prices and supporting local communities.

They are currently in the process of planting 5 million new coffee seedlings to ensure the future of Rwandan coffee in the local region.

Process: Washed
Variety: Bourbon
Elevation: 1400-1900
Region: Kigali

Brew recipe:
Espresso dose: 23 grams
Extraction: 46 grams
Time: 30 Seconds
Temp: 94 degrees
Filter Coffee-to-water ratio: 1:16 or 1:17