Rwanda Kinini Rebero Coffee
Our Rwanda Kinini Rebero Coffee is extremely popular due its consistently high quality. A rounded body with blackberry, floral, black tea and syrup flavour notes.
About the farm
In 2012, 38 of the 252 hectares in the Northern Province of Rwanda were planted with Bourbon Mayaguez 139 seedlings, 2,000-2,500 in each hectare. This totalled nearly half a million new trees, and access to nurseries and supply of new trees continues.
This regeneration was led by Jacquie Turner and Malcolm Clear. Not just limited to new trees, new roads were built to improve access for the many farmers that have to deliver their days picking to the washing station by 4pm in order to maintain quality.
Coffee is depulped on a 4 disc McKinnon pulper, there are a number of tanks for fermentation both with and without water, leading to channels to both the soaking tanks and then down to the drying beds.
Each raised bed comes with its own marker to ensure microlot traceability and yellow tarpaulin for quick covering in case of rain.
The Improvements now encompass a roasting facility, covered with a donation from our Full Circle event, the introduction of natural and other processing methods in 2019, and more recently a worm bed for turning the coffee cherry into organic fertiliser. There are plans for space to welcome visitors and provide somewhere to stay when visiting. Satellite technology is used to monitor leaf glare from the trees -any changes can be a sign of disease or infestation and early detection pays dividends when it comes to clean cups and good green.
About the coffee
Our standard bags are filled with 240g of coffee. We recommend storing your coffee in an airtight container, not in the fridge. Once opened, consume within 2-3 weeks.
If you require a larger quantity of this coffee, or would like to discuss wholesale options, please contact us – email@example.com
Check out our other single origin coffees here.
Washed @1970 – 2250 masl
Burdock, orange, pink grapefruit and strawberry