Kinini Rwanda Coffee Story_Rwanda New Start Program Coffee Bean Roasting and Brewing

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Rwanda Coffee Kinini, a company founded by Rwandan women, was founded in 2008 as a new starting point (A NEW BEGINNING) project.

The new starting point project is set up to rehouse orphans and widows displaced by the 1994 genocide, providing them with new settlements, education, and medical facilities. The settlement is located in the Mbogo area, about 30 kilometers north of the capital, an undeveloped pristine grassland. With the support of the local government, they signed 30-year contracts with 633 local farmers to deal with coffee fruits planted by farmers in the area of 233 mu. This undeveloped woodland is at an altitude of 1800-2500 meters above sea level, and the fertile soil is very suitable for growing coffee. This batch of coffee is a selection of more than 2000 meters, and the strong citrus tone during the cup test makes him stand out among the four samples.

Cultivation conditions of coffee in Rwanda

2012 began to be planted in undeveloped fertile volcanic soil, 1800-2500 meters above sea level. The annual rainfall is about 1000 centimeters and the average annual temperature is 19 degrees Celsius.

Rwanda Coffee processing method

Kinini coffee is treated with traditional water washing, the fermentation time is 5-20 hours, according to the fermentation condition, determined by the quality supervisor, and then dried in the sun for 15 days.

Flavor characteristics of Rwandan Coffee

Lemon

Black berries

Cherry,

Sweet smell of sugarcane

During the cup test, a faint mint cool feeling was found.

Sour and clean

Baking

Yesterday, as soon as we received the raw beans, we immediately baked the two curves.

One is the standard baking for daily washing.

One uses a more aggressive firepower configuration.

The result of standard baking is a violent burst of dry aromas, obvious lemon and citrus aromas, sweet and sour balance and high quality richness, a steady and pure style.

On the other hand, the taste of radical baking is slightly weaker and the acid value is bright, but the sweet smell of sugarcane comes up after a little cooler, but the acidity is much softer. The elegant appearance is different, different tastes good.

Brewing and cooking

It feels like a good bean that is resistant to washing and boiling. The default baking is shallow baking, about one minute after the explosion.

Its flavor can be fully extracted with a relatively high water temperature, and it is also suitable for making ice droplets.

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