Muraho Rwanda!

This week, our 2026 selection of fresh crop Rwandan coffees is landing! Once our team has evaluated the line up, offerings from both shipments will be ready for dispatch later this month.

Published 04 Nov 2026

Following our June sourcing trip, this year’s Rwandan offerings will hit our shores this week. The containers include a few available lines from longtime favourites Dukunde Kawa and Maraba Cooperatives as well as good friends and new sourcing partners Ikawa House. We can’t wait to share them with you once they’ve been evaluated and approved for dispatch later this month. Read on for more on what to expect from our Rwandan offerings this year.

Rwanda’s harvest was marked by lower yields, high demand and even higher quality.

Rwanda’s highly competitive internal coffee market was on overdrive this year, due to diminished volumes across the county’s growing regions. While our supply partners expected this drop in yields (following an overwhelmingly abundant 2025 they knew trees needed to recover), the shortage still posed challenges, especially once the national government set the minimum price for coffee cherry at an all-time high. For washing station operators who must pay for this cherry on delivery, it created cashflow limitations because prices continued to rise as competition for coffee intensified.

Our supply partners navigated this market with great care and efficiency, as they also had to manage rising input and labour costs. The mood on the ground was triumphant when we visited, however, because weather was optimal for drying and coffee quality was very strong. Windy, sunny days are necessary for parchment to dry evenly and consistently, and especially beneficial for naturals and anaerobic naturals, as this weather helps ensure they present a clean, transparent cup profile. Cupping this year’s offerings was an absolute delight, with loads of floral aromatics, sparkling acidity and rich, sugary sweetness on the table.

We have a handful of stellar single producer offerings and women’s coffee lots available.

Nearly a decade ago, when we began sourcing coffee from Rwandan single producers and women’s groups, it was quite a novel concept. Today, these relationships are some of our most meaningful and impactful, with their coffees often selling out ahead of arrival. Every time we are welcomed into homes, or are asked to join in singing and dancing to celebrate the year’s achievements, we feel incredibly grateful and fortunate to our supply partners, for helping us establish these partnerships, and to our clients, for being so committed these coffees.

This year we had the opportunity to visit the home of Elie Nzabakunda, whose coffee we are featuring for the very first time, and to meet the leadership team of Maraba Cooperative‘s Abizerwa Women’s Group, who are responsible for Cyarumbo and Sovu Women’s Coffee. These moments were incredibly moving, as both opened up about their journeys in coffee and life. We’re thrilled to be featuring their offerings alongside more familiar ones like Andre Hakizimana, Faustin Ribilimana and Philippe Sinayobye, as well as women’s coffee lots from Dukunde Kawa Cooperative’s Nkara and Ruli washing stations.

Our natural and anaerobic natural lots are elegant, complex and refined.

There’s something truly special about Rwandan terroir; the country’s open fields are some of the most fertile and productive we’ve seen. When we spoke to old friend and new supply partner Uzziel Habimana (co-founder of Ikawa House), he explained the country’s soils and climate played a huge role in the production of exceptional, sugar-rich coffee cherries — the kind needed for anaerobic natural and natural lots. Uzziel is an expert at processing who spends most of his days at their farm Ruronzi, and we fell in love with many of his coffees on our trip.

For a few years now we’ve been featuring experimental coffees from Dukunde Kawa Cooperative, because their processing practices keep being refined and improved every harvest. We’re excited to now also add offerings from Ikawa House, for the first time into Australia. Their anaerobic natural and natural lots we tasted this year presented an intense and unique fruit-forward and floral character that perfectly captures the country’s liveliness and vibrancy, so we’ve made sure to have plenty of spot options available. We’re currently featuring their Ruronzi Natural and Nyakizu Anaerobic Natural, which are both incredibly expressive. Keen to taste them all? Simply get in touch an order a sample set, to be sent out once samples are evaluated and approved later this month.