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Mostly grown in the central region of Kigali and Western Rwanda, 90% of the varietals are Bourbon with some Catuai and Caturra. Mayaguez was developed in Rwanda.
Rwandan coffees often have clean, bruight flavours with fruity sweetness, floral notes and a tea-like finish.
The specialty coffee industry is Rwanda is still young. Transformational programmes such as PEARL (now SPREAD) and ADAR have helped change the emphasis on quality rather than quantity production to help the farmers increase their earning potential.