Rwanda - Kinini Peaberry
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Kinini Peaberry

Rwanda

Single Origin Coffee

From £8.25
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Description
PROVINCE: Northern
WASHING STATION: Kinini
VARIETAL: BM139, BM71, Boubon, Jackson
HARVEST PERIOD: April – June
PROCESS: Fully Washed
FLAVOUR: Blackcurrent, Floral, Mango, Papaya, Sugar Cane, White Sugar
Q GRADE: 87.25
The best of the Rwanda’s spring harvest. This years’ harvest has seen the Rwandas exhibit a little more of the blackcurrant syrupy notes, and this is no exception. Backed with tropical fruit and a floral aftertaste this clean, crisp coffee is a definite highlight.

Description

The Northern Province in Rwanda is one of five that were created in 2006 as part of a government decentralization program designed to restructure administration locally. Containing an abundancy of interlocking undulate slopes and mountains, coffee here is frequently grown heavily intercropped on small farms and gardens hewn from the hillsides. 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.

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, and access to nurseries and supply of new trees continues. 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, another Bourbon mutation. The third commonly found cultivar, Bourbon Mayaguez 71, could have come from Ethiopia, introduced via the Congo. Though there are now some new varietals being introduced to the country through such programs as World Coffee Research, the country still has Bourbon as the main cultivar.

Weather has proven changeable and inconsistent over recent years. Coupled with high to extremely high altitudes, this has led to a widening of the cropping period from late March or April (starting on the lower altitudes) right through to December for the highest plots. This lot is from the spring, or early harvest, and is the sorting of the peaberries. Coffee here is harvested from smallholders on the many hillsides above the washing station, and taken to local collection points for recording and transportation. All coffee harvested that day has to reach the washing station before 4pm to meet the strict quality criteria. Coffee is then pulped and rested in a tank for 24 hours before being washed and fermented. Beans are then soaked and rested before finally moving to the raised drying beds.

ABOUT RWANDA

Rwanda is a small landlocked nation in East Africa. Consisting of a very young population predominantly either Hutu or Tutsi, it is a nation of considerable density. Whilst most of its population habit rural areas, and engage in subsistence farming. Under the leadership of Paul Kagame, with the backing of the United Nations and many international donors, Rwanda has begun many economic development programs to boost and diversify its predominantly agricultural based economy. Tea and coffee remain the largest exports, but tourism is also helping to boost this economy.

ABOUT RWANDAN COFFEE

The coffee story in Rwanda is one of highs and lows. First introduced by the Belgian Colonialists in the 1930’s, coffee was grown successfully in Rwanda until the 1980’s when a glut of production saw the local price collapse. This was shortly followed by the 1994 genocide which further destroyed the agricultural output of the tiny great lakes nation. But the Land of a thousand hills has been reconciled, and thanks to coffee, it is booming. Substantial investment in education thanks to bodies such as Techno serve have re-educated coffee farmers. This investment in knowledge and support has created a micro origin of specialty producers. Prices have risen as accordingly, and now many cooperatives operating in the Rwandan highlands can count on strong support from across the globe for their prized, moderately acidic coffee. Flavours of dried fruits – dates and raisins as well as stone fruits such as nectarine and peach give these coffees a special place in the world of specialty coffee.

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Kisii Peaberry

Additional information
Weight N/A
Product Type

Single Origin Coffee

Roast Level

Light

Origin/country

Rwanda

Coffee Grind

Whole Bean, Cafetière, Filter, Mokapot Aeropress, Espresso

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