The Rwanda is back! We have have missed you!
The Coffee - Rwanda Knini Kabuye
We are very happy to have a Rwandan coffee back among our line up of delicious coffees. The Kinini Kabuye has sweet burdock and root-beer undertones with pink grapefruit acidity and a juicy orange finish.
The Process - Washed & Sun Dried
The Coffee is picked and brought to the Kinini washing station (newly built in May 2016) where it is separated from the other lots to be treated depulped using a four disc McKinnon pulper and fermented from between 5 to 20 hours, depending on the decision of the quality manager monitoring the fermentation. The coffee is then sun dried for an average of 15 days, depending on the intensity of the sun.
The Kabuye lot is a separation from amongst the 633 farmers that are currently using the Kinini washing station, chosen from trees at altitudes of 1800 – 2100masl on south facing slopes.
The coffee is grown on terroir that is provably excellent for producing coffee, with neighbouring areas producing Cup of Excellence winning lots already.
In 2012, 38 of the 252 hectares were planted with Bourbon Mayaguez 139 seedlings, 2,000-2,500 in each hectare. This totalled nearly half a million new trees, that are now cropping.
Our coffees are ethically sourced from green coffee buyers who are committed to excellent coffee, excellent standards and paying their farmers an excellent price. We source, roast, blend and pack the coffee ourselves, to ensure that the coffee makes as few journeys as possible once it has left the farm.