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Rwanda | Kinini

88
Roast Level Chart
The units of measurement used in the chart are the AGTRON GOURMET SCALE and have been taken from ground samples, the value "zero" corelates to pure carbon while values over 100 could be underdeveloped.
ROAST LEVEL TASTE PROFILE  COFFEE EXAMPLE
LIGHT

86 to 100

Fruits, Sweet Kenya Blue Mountain AA (89)
MEDIUM 70 to 85 Caramelized Sugar, Mellow Team (80)
DARK 44 to 69 Smoky, Dark Chocolate St. Vincent (61)
VERY DARK 20 to 43 Very Smoky, Liquorice, Burnt Full French (34)

 *Higher numbers = Lighter roast

*Lower numbers = Darker roast

 

 

Roast Level Chart
The units of measurement used in the chart are the AGTRON GOURMET SCALE and have been taken from ground samples, the value "zero" corelates to pure carbon while values over 100 could be underdeveloped.
ROAST LEVEL TASTE PROFILE  COFFEE EXAMPLE
LIGHT

86 to 100

Fruits, Sweet Kenya Blue Mountain AA (89)
MEDIUM 70 to 85 Caramelized Sugar, Mellow Team (80)
DARK 44 to 69 Smoky, Dark Chocolate St. Vincent (61)
VERY DARK 20 to 43 Very Smoky, Liquorice, Burnt Full French (34)

 *Higher numbers = Lighter roast

*Lower numbers = Darker roast

 

 

Weight
Grind

Description

Having spent time and money improving the local infrastructure as well as an initial near half a million coffee seedling investment, Kinini were recipients of a contribution from DR Wakefield's Full Circle event, to allow them to build a cupping lab attached to the drying beds and wet mill. Working with Satellite technology, they are able to measure leaf glare from the trees to spot any infestations or disease that is affecting an area, and treat it quickly before it becomes a larger problem in the fields. They continue to encourage cooperative work amongst the many farmers and provide agronomic assistance and advice where needed.

The terroir is ideal for producing coffee, with lots gaining Cup of Excellence status as the years have progressed, as well as a growing recognition with roasters and baristas around the world. 2019 saw them venturing in to naturals as they continue to focus on quality and build their global reputation.

Coffee is picked and brought to the Kinini washing station where it is separated from the other lots to be processed. The cherry must be delivered by 4pm on the day of picking and infrastructure has been built in order to make this easier. As the washing station grows, raised beds have expanded allowing the cherry to be spread out and dried for 48 days at  a depth of two inches, turning regularly to avoid over fermentation and allow even drying throughout the crop. Each raised bed comes with its own marker to ensure microlot traceability and yellow tarpaulin for quick covering in case of rain.

VARIETAL

Bourbon

ALTITUDE

2000+ metres above sea level

PROCESSING

Natural

TASTE

Banana, Toffee, Cocoa

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