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                Load image into Gallery viewer, Rwanda - Kinini Village Natural

            
                Load image into Gallery viewer, Rwanda - Kinini Village Natural

Rwanda - Kinini Village Natural

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  • Regular price $25.00
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    Region : Tumba, Rulindo district
    Farm : Kinini Cooperative
    Cultivar : Bourbon 
    Altitude : 1 800 - 2 100 m
    Process : Natural
    Taste notes
    : Dried Cherry, Berries, Black Tea

    TASTING PROFILE

    This Rwandan coffee from the Kinini cooperative exemplifies this uncompromising African terroir perfectly! It features an aroma of chocolate-covered berries, with a delightful sparkle reminiscent of black cherry and a musky body typical of coffees from this region. A hint of vanilla permeates the cup, and the black tea finish adds a complexity that sets it apart from any other batch we've encountered from this origin!

    ORIGIN

    The Kinini cooperative represents an entrepreneurial triumph led by Jacquie Turner and Malcolm Clear, who spearheaded an agricultural revival in 2014 in the Tumba village area. They settled farmers and provided them with seeds of various varieties, along with the necessary expertise to kickstart coffee production. Their efforts bore fruit in 2017 with the first harvest, and they have consistently elevated standards since then. This natural batch blends bourbon variety coffee grown by 48 producers in the village of Tumba.

    TASTING 

    A true African espresso! We adore its robust body, complemented by a dried cherry aroma that gives it just the right character when paired with cow's milk. This coffee is equally delightful when brewed through a filter, revealing multiple layers of complexity that enable the barista to highlight its diverse aromas from various perspectives. It offers a combination of fruity, creamy, chocolatey, and delicate notes all in one cup, inspiring us to experiment with new recipes using this coffee.Note: We recommend allowing this coffee to rest for 4 to 6 weeks before enjoying it as a filter coffee. This resting period allows the aromas to fully develop during the degassing process.

    Espresso parameters:
    Ground coffee : 18 g.
    Resulting quantity : 40 g.
    Time : 28 sec.

    Drip parameters:
    Ground coffee : 14 g.
    Resulting quantity : 210 g.
    Temperature : 88 C.

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