Rwanda is Africa’s 9th largest Arabica coffee producer with approximately 450,000 small farms that are on average less than one hectare (about 165 coffee trees per coffee farmer) and a total of about 28,000 hectares of coffee growing.

Rwandan coffee is silky, has a creamy nutty body. The aroma makes a lemon and orange blossom conjecture with floral nuts, complemented by sweet citrus properties and a touch of caramel in the aftertaste.
The sweet tastes of a good Rwandan bourbon coffee suggest caramelised cane sugar along with spiced nuts of clove, cinnamon, and allspice and rose floral aromas. The buttery creamy of the body wears until the aftertaste.

Did you know that…

Coffee is grown in most countries around the equator. Between 25 Gr North latitude and 30 gr South Latitude has formed a ‘ coffee belt ‘ as it were.

In 1904, German missionaries introduced the first coffee trees in Rwanda. From about 1930, the coffee production in Rwanda increased, although the beans started low in quality, Rwanda turned into an export country with one of the best-qualified beans.

Donkergebrande Coffee has less caffeine than lighter roasted coffee. Although the taste is often stronger, part of the caffeine is removed during the burning process.

At a glance the most common coffee varieties and how they are made! Look and compare…

Scandinavian countries are straining the crown in coffee drinking, which is evidenced by the International coffee Organization’s figures. The Benelux countries also swear allegiance to a cup of comfort, with the Netherlands in 5th place.

The best coffee…

The ‘best’ coffee does not exist. Like for example wine or whisky you have good and less good coffee. In addition, different tastes, but there are some factors that affect the taste. Whether you are a deliberate coffee drinker or are looking for your perfect cup of coffee, we hope – after having drunk Bèkske coffee – you will never have to note just ‘coffee’ on your shopping list, but knowingly buy Bèkske coffee!