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Perched at nearly 2,000 meters above sea level in Rwanda’s Ngororero District—
east of Lake Kivu and neighboring Rutsiro—Kageyo Coffee Washing Station
operates at one of the highest elevations in the country. The station began as a
cooperative focused on semi-washed coffee production. In 2009, the cooperative
secured financing to construct its first wet mill, launching operations in 2010. That
very year, Kageyo gained national attention with a second-place finish in
Rwanda’s Cup of Excellence, followed by a first-place victory in 2011.
Despite this promising start, the cooperative soon faced financial strain due to
limited harvest volumes and insufficient milling capacity. In 2013, a strategic
partnership with a private exporter provided access to international markets and
eased debt burdens, all while maintaining the cooperative’s identity.

By 2015, the washing station was fully acquired, allowing for substantial infrastructure improvements
and increased production capacity without compromising quality standards.
Today, Kageyo is celebrated for its Bourbon-variety coffee cultivated by smallholder farmers at
remarkable altitudes. Its commitment to traceability and transparency continues to strengthen direct
links between producers and the global specialty coffee market.
Coffee is thought to have been introduced to Rwanda in 1904 by German missionaries. By the 1930s,
coffee cultivation had become central to rural livelihoods, as it was virtually the only cash crop available
to farming families. Until relatively recently, however, Rwandan coffee had little visibility in the United
States. Due to Rwanda’s historical ties with Belgium, its former colonial ruler, Belgian buyers dominated
the trade in the country’s lower-grade commercial coffee, alongside a single trading company based in London.

Features:

Region: West Province, Ngororero
Altitude: 1700-2000 masl
Process: Red Bourbon Fully Washed
Tasting notes: jasmine, blueberry, citru
Score: 87,00