From a Rwandan coffee plantation to the cup
This article is part of Rwanda First-Hand, a series based on my roundtrip through Rwanda in May 2026 as Chief Editor of Made in Rwanda TRIBUNE.
On the shores of Lake Kivu, Kinunu Agroprocessing manages the complete journey of Rwandan coffee; from cultivation and hand-picked cherries to processing, roasting and brewing. During a tour of the family-owned farm and washing station, staff member Blaise showed me how patience, expertise and careful decisions at every stage transform a ripe red cherry into a finished cup.
Blaise explained each stage of the coffee-making process and took me to the different parts of Kinunu Agroprocessing where the work takes place. The tour made one thing clear: the journey from a red coffee cherry to a finished cup requires patience, knowledge and many careful decisions.
Growing the coffee plants
Farmers cultivate coffee plants on Rwanda’s hillsides. The country’s elevation, climate and fertile soils provide favourable conditions for producing high-quality coffee.
Harvesting ripe cherries
Farmers usually pick the coffee cherries by hand when they ripen and turn bright red. They select the ripe fruit and leave the unripe cherries on the plant to mature.
Delivering cherries to the washing station
After harvesting, farmers take the fresh cherries to the washing station of Kinunu Agroprocessing. Staff weigh, inspect and sort them. They remove cherries that are unripe, damaged or of lower quality.
Removing the fruit
Machines remove the outer skin and most of the pulp. The coffee beans, which are the seeds of the fruit, remain covered by a sticky layer known as mucilage.
Fermenting and washing
Workers ferment the beans for a controlled period to loosen the remaining mucilage. They then wash and sort them again. Water channels can help separate beans according to differences in weight.
Drying in the sun
The washed beans still have a protective parchment layer. Workers spread them across raised drying beds and turn them regularly to support even drying. They also remove defective beans by hand. Depending on the weather, this process can take several days.
Hulling, grading and quality control
Once the beans have dried properly, workers remove the parchment layer. They grade and sort the green coffee beans according to size, density, colour and quality.
Coffee professionals may also roast and taste samples through a process known as cupping. This allows them to assess the aroma, flavour and overall quality.
Preparing the coffee for market
The selected green beans are packed for sale to local roasters or for export to international buyers.
Roasting the beans
At the roastery, green beans are heated until they turn brown and aromatic. The roasting style helps shape the final flavour. A lighter roast can preserve more delicate and fruity characteristics, while a darker roast creates deeper roasted notes.
Grinding and brewing
The roasted beans are ground according to the chosen brewing method, such as espresso, filter coffee or French press. Hot water then extracts the coffee’s flavours and aromas.
Enjoying Rwanda in the cup
The final cup reflects the work of many hands. Farmers, washing-station staff, sorters, roasters and baristas all influence the result.
From cultivating and hand-picking the cherries to washing, drying, sorting, roasting and brewing, every stage helps shape the character and quality of Rwandan coffee.
More information
Coffee tour bookings: info@kinunuagro.com
Buy roasted coffee: Kawah Coffee
Accommodation: Guesthouse Kinunu Wonders Tel. +250 790 005 481 / Email: info@kinunuwonders.rw
Coffee info: Rwanda Coffee – A Second Sunrise
Tourism info: Visit Rwanda
Blaise explains how young coffee plants grow at Kinunu Agroprocessing on Lake Kivu.
