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Oreo Ward - Rwanda, Kinini

Oreo Ward - Rwanda, Kinini

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Country - Rwanda

Province - Northern

District - Rulindo Sectors Rusiga & Mbogo

Lot - Kinigazi

Washing Station - Kinini

Altitude - 1950-2200 meters above sea level

Varietal - Bourbon

Harvest - April - December 

Process - Fully Washed

Tasting Notes - Blackcurrant, lemon, and anise are encased in a syrupy, caramel coffee with great body and sweetness.

Coffee is picked and brought to the Kinini washing station where it is kept separate from the other lots brought in that day and logged in the office. From there, it is taken to raised shaded beds for extra cleaning by hand before being taken to the initial floating tank and de-pulped using a four-disc McKinnon pulper. Cherries are then placed into a cleaning tank for a first wash before the water is changed and a dry fermentation for 24 hours occurs. The tanks are then filled, and coffee fermented from between 5 to 20 hours, depending on the decision of the quality manager monitoring the fermentation. One further washing and the coffee is sent to the soaking tanks for a further 24 hours before being transported downstream to the raised beds for controlled drying and a further picking to remove any damaged beans. The coffee is then sun dried for an average of 15 days, depending on the intensity of the sun.

The Kinigazi lot is a separation from amongst the 633 farmers that are currently using the Kinini washing station, chosen from trees at altitudes of 1950 – 2200. The highest altitudes have gradually found their picking season extending due to the changes in weather patterns as well as agronomical support provide through the washing station. this is something Kinini have introduced, providing fertilizer where needed, but more importantly creating a network and introductions to existing cooperatives, as well as using an innovative satellite tracking system that measures the leaf reflection to forewarn of any damage or pest infestation starting. This enables them to get to the area and deal with the problems before it has an impact on the cup.

Part of the money from any Kinini coffee goes towards an NGO they also run, A New Beginning Rwanda, which involves a growing school and what started as a health post and is now becoming a hospital.

Kinini

R & B Import Export Ltd was formed in March 2012 by the two directors Malcolm Clear and Jaqueline Turner, who set up and continue to run an NGO which has an Infant and Primary School as well as a Health Post called A New Beginning Rwanda. A portion of the proceeds of all coffee sold by them goes to help fund these projects for the long term.

They work closely with the local population to not only produce premium quality coffee, but also to improve the local environment with a strong emphasis on building quality schools and local healthcare outposts which have traditionally been lacking. Most of the farmers are widows from the Rwandan genocide and Jacquie, one of the founders of Kinini, is a key member of the International Women’s Coffee Association (IWCA).

They entered a partnership with more than 633 local farmers and the local government in Rulindo district. This partnership covers 252 hectares of coffee growing land in the Rusiga and Mbogo sectors processed at their washing station, Kinini. Having spent time and money improving the local infrastructure as well as an initial near half a million coffee-seedling investments, Kinini were recipients of a contribution from our Full Circle event, to allow them to build a cupping lab attached to the drying beds and wet mill. Working with Satellite technology, they are capable of measuring leaf glare from the trees to spot any infestations or disease that is affecting an area and treat it quickly before it becomes a larger problem in the fields. They continue to encourage cooperative work amongst the many farmers and provide agronomic assistance and advice where needed.

The terroir is ideal for producing coffee, with lots gaining Cup of Excellence status as the years have progressed, as well as a growing recognition with roasters and baristas around the world. 2019 saw them venturing into naturals as they continue to focus on quality and build their global reputation.