Coffee of the Moment - Rwanda Kinini Natural

Process: Natural

Altitude: 2000m 

Roast: Medium

Strength: 3/5

Characteristics: Floral, watermelon, strawberry, vanilla, lavender. Soft and complex.

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