EASTERN PROVINCE

EASTERN PROVINCE 

The Eastern Province of Rwanda is a smaller but increasingly important coffee-producing region. While it has slightly lower altitudes (1,400–1,700 meters) compared to the western and northern highlands, its fertile soils and moderate climate support the cultivation of Arabica coffee, mainly the Bourbon variety.

Eastern province coffee regions include; Kayonza (Produces coffees with mild acidity, gentle sweetness, and nutty or chocolate undertones), Gatsibo (Offers light-bodied, clean cups with subtle fruity notes, often used in blends or for specialty exports), Ngoma and Bugesera (Smaller producing areas contributing to domestic consumption and experimental varieties)

The province experiences moderate rainfall and warmer temperatures than the highland zones. While slower cherry maturation is less pronounced, careful cultivation and processing can still produce balanced, high-quality Arabica beans. Coffee is primarily grown by smallholder farmers in cooperative structures. Washing stations are fewer than in the western and northern provinces, but fully washed processing is increasingly adopted to enhance cup clarity and quality. Eastern Province coffees are generally lighter-bodied, with mild acidity and soft fruit, nut, or chocolate notes, making them approachable and versatile for blending or single-origin offering

Although less prominent than the highland regions, the Eastern Province contributes to Rwanda’s coffee diversity. Its gentler climate and growing conditions yield mild, clean, and sweet coffees that complement the more vibrant and fruity profiles from the western and northern regions.