Inzovu is composed of a mixture of coffees from the western and southern regions of Rwanda, generally grown at mid-to-high altitudes across the many hills that shape the country’s landscape.

It epitomizes the characteristic flavor profile that is truly unique to this terroir. After receiving the coffee as parchment from numerous washing stations, the team at RTC meticulously cups the lots and selects those that will become part of the signature Inzovu blend. As the season progresses, they carefully compose the lot and prepare it for export as orders for this sought-after coffee come in.

Rwanda is blessed with ideal coffee-growing conditions, including high altitude, regular rainfall, volcanic soils with good organic structure, and an abundance of Bourbon varieties. The vast majority of Rwandan coffee is produced by smallholders—estimated to number around half a million—whose plots of land are often no larger than one hectare per family.

Coffee is grown in most parts of the country, with particularly high concentrations along Lake Kivu and in the Southern Province. Rwandan smallholders organize themselves into cooperatives and share the services of centralized wet mills, or washing stations as they are known locally. Flowering takes place between September and October, and the harvest runs from March to July, with shipments starting in August and continuing through December.