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RWANDA KININI REBERO

11,00 28,00 

BLACKCURRANT, VANILLA, CHOCOLATE, ORANGE

 

Coffee is picked and brought to the Kinini washing station 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 Rebero lot is a separation from the 633 farmers that are currently using the Kinini washing station, chosen from trees grown on north facing slopes at altitudes of 1973masl and above. The terroir is provably excellent for producing coffee, with neighbouring areas producing Cup of Excellence winning coffees.

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. The cultivar itself most likely originated from the island of Reunion, the same place as where the original Bourbon mutation was first noted, together with Jackson that is also widely found in Rwanda, and abourbon mutation. The third commonly found cultivar, Bourbon Mayaguez 71, could have come from Ethiopia, introduced via the Congo.

Weight

300 g, 500 g, 1 kg

Roast

Light Roast

Grind

Whole Beans, Chemex, V60, AeroPress, FrenchPress, Filter

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