KININI SERIES 03 - RWANDA

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WASHING STATION: Kinini, Rulindo

PROCESS: Anaerobic natural

VARIETIES: Bourbon 

ALTITUDE: 2000 MASL

NOTES: Lemon & blueberry, wine gums, complex

One of our favourite times of the year here at the roastery- our Rwandan lots from the Kinini washing station have landed! 03 and 04 are a first for Kinini, as they explore the world of more 'experimental' processing. 

03 is an 'anaerobic' natural processed coffee. Coffee cherries are cleaned and quickly sorted before undergoing an anaerobic fermentation in individual bags. Once complete cherries are spread to dry on raised beds, with shade provided at peal hours of sun to protect from the heat and allow a more controlled process. 

We're tasting high acidity, with a lovely winey note running through the cup. Complex, a little funky, and definitely a boundary pusher. 

An advantage of building long term relationships is gaining access to any experiments and trials. We jumped at the chance to try Kinini's first foray into this world, and we're very excited with the results. Not better or worse than the more 'traditional' processing methods- just different! And equally delicious. 

If we're honest, it's not even the incredible quality of this coffee that captures our imagination- it's the story. Kinini Coffee was started by Jaqueline Turner. She first set up the charity A New Beginning in Rwanda in 2008. The charity helped a group of widows and orphans displaced during the genocide in 1994, who were resettled in an area of uncultivated savannah. Jacquie then started growing coffee in 2012 to provide a sustainable revenue stream for the charity. Within years they were producing some of the best coffee in Rwanda. 10% of funds Kinini receive for the sale of their coffee go to supporting a health centre and school.

To get the best from your coffee please take a look at our brew guides HERE

ALL PACKAGING IS CARBON NEUTRAL AND WIDELY RECYCLABLE