Guessing roast levels from a photograph is a dodgy business. Lighting varies, and this photo looks really exposed-- the white is positively glowing. Also, bean color is an imperfect measure of roast level. Having said that, my experience with Rwanda roasts (and wet process Africans, generally) is that color seems to be a pretty reliable indicator. You have a wet process African, so it should look pretty uniform after roasting past City level.
Caveats aside, here's what I see. You've got some chaff / silverskin hanging on. The color does not appear uniform from bean to bean. A few of the beans look mottled, or like they have light and dark spots. All of that adds up to a light roast to me-- City or (ugh) pre-city (i.e. not fully roasted and grassy tasting).
The fact that it smells roasted (like coffee) to you, is a good sign. Under roasted coffee has a vegetal or bready scent to it, in my experience. You might try breaking a bean in half or chewing one. If the color lightens inside the bean, or it tastes grassy-- you've probably under roasted this batch. Or, just wait until tomorrow, grind it up and brew it-- see how it tastes. If the grind looks really orange, or the brew tastes grassy, markedly sour or bitter, then you probably under roasted.
If it tastes like really good coffee, the you've nailed it.
Peter • West Bend Air Crazy • Hario Slim Mill • Frieling Polished Stainless French Press • Aeropress