The Kinini washing station can be found in the Northern Province of Rwanda and is used by around 630 farmers. Here coffee is de-pulped to remove the cherry, fermented for 5 – 20 hours to break down the remaining mucilage and the dried in the sun for two weeks depending on the sun’s intensity.

Tasting Notes:
The Kabuye lot has a light body, grapefruit like acidity, notes of burdock and juicy orange to finish.

Rwanda Kinini Kabuye

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Rwanda Kinini Kabuye

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Rwanda Kinini Kabuye

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