Virtually all of Rwanda's 400,000 coffee farms are in five regions: Kizi Rift, Kivu, Virunga, Muhazi, and Akagera, each between 4,000 and 6,000 feet above sea level. Differing elevations and soils create different flavors; Kivu's volcanic soil adds earthiness, while Virunga’s 7,000 foot elevation greatly increases quality in general.