The Changing Taste of Kigali's Coffee: A Roast Conundrum

Kigali's coffee scene has long been a source of pride, renowned for its rich flavours and unique character derived from high-quality Rwandan beans. But recent experiences suggest a potential shift in taste, leaving some consumers — including your favourite writers here at The Kigalian — disappointed. This change could be attributed to evolving roasting practices, particularly the growing preference for dark roasts.

Dark roasts, achieved through prolonged bean exposure to heat, yield a bold, smoky flavour with low acidity. While appealing to some, this intense profile can overshadow Rwandan coffee's delicate fruity and floral notes. In contrast, medium-dark roasts offer a balance of sweetness and bitterness, complementing these nuanced flavours if executed with precision. Light roasts, on the other hand, preserve the bean's natural characteristics, resulting in a brighter, more acidic cup that highlights the unique qualities of Rwandan coffee.

The increasing popularity of dark roasts in Kigali might stem from a desire to cater to a wider audience or align with shifting consumer preferences. But this trend risks sacrificing the distinct flavours that have long defined Rwandan coffee.

If you ever share our sentiment, please consider taking action — and this can vary from person to person. Recognising the diverse roast profiles available and their varying impacts on taste is crucial. Exploring different roasts, supporting local roasters who prioritise quality, and engaging with the coffee community can help rediscover the exceptional flavours that have made Kigali's coffee scene so special.

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