SOUTHERN PROVINCE

SOUTHERN PROVINCE 

        The Southern Province is one of Rwanda’s key coffee-producing zones, recognized for its high-altitude farms, fertile soils, and cool, misty climate that foster the slow ripening of cherries and the development of complex flavours. Elevations range between 1,600–2,100 meters above sea level, ideal for cultivating Arabica Bourbon—the country’s signature variety. The southern province includes; Huye (Produces some of Rwanda’s most celebrated specialty coffees, known for bright acidity, citrus sweetness, and floral notes), Nyamagabe (Offers coffees with balanced sweetness, tea-like body, and hints of red fruits and caramel), Nyaruguru (Characterized by rich volcanic soils and high altitudes, yielding smooth, sweet coffees with chocolate and stone fruit undertones) and Gisagara (Produces smaller volumes with mild, clean cups and delicate acidity).

         The province’s volcanic soils, consistent rainfall, and cool temperatures make it one of Rwanda’s most favourable coffee zones. The long dry season from June to August allows for optimal flowering, while the main harvest runs from March to July.

       Coffee is grown mainly by smallholder farmers who manage plots under one hectare. The region hosts several washing stations, many run by cooperatives or private exporters, where cherries are hand-picked and processed through the fully washed method to ensure high quality and traceability. Southern Province coffees are known for their bright, balanced cups with citrus, floral, and sweet honey-like notes—often described as smooth and elegant with a lingering finish.

        The Southern Province—especially districts like Huye and Nyamagabe—plays a vital role in Rwanda’s specialty coffee identity. Its combination of altitude, soil richness, and meticulous processing produces refined, complex coffees that consistently attract premium buyers worldwide.