Sweet Cherry, Black Grapes, Blueberry, Cocao, Vanilla Whipped Butter





Kinini produced by Malcolm Clear & Jaqueline Turner

Importer - DR Wakefield

Origin - Rwanda, Rulindo

Process - Natural

Varietal - BM139, BM71, Bourbon, Jackson

Altitude - 200 masl


Containing an abundance of interlocking undulate slopes and mountains, the 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 and any changes can be a sign of disease or infestation. Early detection pays dividends when it comes to clean cups and good green. 

Coffee is picked and brought to the Kinini washing station where it is separated from the other lots to be processed. 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. 

In 2012, 38 of the 252 hectares were planted with Bourbon Mayaguez 139 seedlings, 2,000-2,500 in each hectare. This totaled 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. 

We paid 255% over the commodity price of coffee to our importer for this bag. The importers we work with pay a premium to farmers based on the quality they produce and are not driven by market prices.



We usually roast on Tuesday's, however, this may be subject to change as we cruise through the recent lockdown guidelines.


Orders before Tuesday 12pm shipped Tuesday.

Orders after Tuesday 12pm shipped Friday.

Orders after  Friday 12pm shipped Tuesday.


We currently roast for both Filter and Espresso, easily identified by the subsequent Yellow and Black bags. It's important to note that we are always roasting for sweetness, clarity, and body, searching for these things during our quality control sessions on Wednesdays. 

Whilst you should get good results using our Filter roasts as Espresso, and vice versa, the profiles that were chosen for each are done so with solubility in mind.


We encourage you to develop your own recipe as variables change based on water quality and how fresh your coffee is. Our go-to starting point for this coffee is as follows:

Rest for at least 7-days. 1:2 Ratio (18g Coffee / 36g Espresso) in 26-33 seconds.

You may also like

Recently viewed