Kinini KCRS Women's Co-op | Great Taste Award Winner

Rwanda • Single Origin
Chocolate, Black Tea, Gooseberry, Grapes
Roast level
No grinder, no problem! Select your grind below.

A particularly special, medium roast coffee sourced from an incredible female led farm in Rwanda!

How To Recycle Me

Our tea & coffee packaging is 100% recyclable.

Our coffee bag supplier is carbon neutral & the bags are grade 4, which is 100% recyclable!

Find a collection point in your local supermarket or enquire if your local council will accept this type of bag at kerbside.

Check your local collection point here.

The Benefits Of A Kilo Bag

Choose a 1KG to make up to 50 cups of coffee and use less packaging - better for your pocket and the planet!

  • Growing altitude - 1800 – 2500m above sea level
  • Varietals - Bourbon
  • Process - Fully Washed
  • Taste notes - Chocolate, Black Tea, Gooseberry, Grapes

This truly remarkable coffee is produced by women farmers. There are some male members of the families but the women take ownership, responsibility and are the ultimate decision makers of the farm. The support that a small holder farmer often relies on has found to flourish under this structure and it is often now used as a methodology to help improve the coffee on a farm if an individual is struggling.

85% of the growers that make up Cooperative Coffee Rusiga Sector (KCRS) have their farms at 2000masl or higher. An incredibly diverse crop production happens on these smallholder plots, legumes, beans, sweet potatoes and more can be grown in between the coffee trees. Typically you’ll find very small family plots with on average around 6 other crops.

Washed process in Rwanda typically looks a bit different to that which we understand elsewhere as washed. Fully washed denotes the process of pulping the coffee and allowing a 24 hour dry fermentation period before undergoing more traditional wet fermentation, followed by the typical soaking for 24 hours afterwards, more in line with what you would expect in Kenya. This yields a syrupy bodied coffee that tends to hold up very well as it ages. It’s not uncommon for a Rwanda to still be tasting great at 18 months or more if stored correctly.

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