KININI SERIES 04 - RWANDA

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WASHING STATION: Kinini, Rulindo

PROCESS: Experimental natural

VARIETIES: Bourbon 

ALTITUDE: 2000 MASL

NOTES: Fig, blackberry, biscoff

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. 

This lot has ungergone a similar prcoess to 03, where the coffee cherry is 'anaerobically' fermented for a time in closed bags. They're deciding to keep the rest of the process a secret... ;) The result is perhaps our favourite of the four- loads of fig and brown sugar sweetness, a balanced acidity presenting in dark berries and a delicious structured mouthfeel.

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. 

FROM OUR IMPORTER - DRWakefield

85% of the growers that make up Cooperative Coffee Rusiga Sector (KCRS), have their farms above 2000masl. An incredibly diverse crop production happens on these smallholder plots, legumes, beans, sweet potatoes and more can be grown in between the coffee trees. This allows income to be spread over the year as well as producing food for their own consumption. Typically, you’ll find very small family plots cultivating an average of 6 crops. This coffee is produced by women farmers. There are some male members of the families but the women took over ownership and charge of the land. The support that a smallholder farmer often relies on has found to flourish under this structure and it is often now used as a methodology to help improve the coffee on a farm if an individual is struggling. We source the coffee through Kinini and Jacquie has been active in helping them to organise themselves since some of the women supplied coffee to them. As Jacquie herself says, “A few of them asked me for advice if I could help them form a cooperative and get training from us. We then made changes behind the scenes, got the paperwork in place after few days the cooperative was registered. They then made 12 groups depending on which village is near to them making training and travelling easy.”

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

ALL PACKAGING IS CARBON NEUTRAL AND WIDELY RECYCLABLE