KININI – RWANDA

Rwanda –  Anaerobic

Tasting Notes: Blackcurrant Jam, Brown Sugar, Chocolate
Roast Degree: Light
Process: Anaerobic
Farm: Kinini Washing Station
Producer: Smallholder producers
Varietal: Red Bourbon
Elevation: 1800 – 2500m

Celestine, featured holding the RR tube, sadly passed away in 2025. He owned three acres of land in Rwanda’s Northern Province near the Kinini washing station. We first met in 2016 during a buying trip. At that time Celestine had never tasted his own coffee as the crop was too valuable for him to drink. Since then we’ve visited Rwanda several times, bringing his coffee roasted for him to try. He added at least seven sugars! His four children are now growing up in his footsteps, cultivating coffee in the Rusiga district.

We now work with the wider community and have helped to build schools and infrastructure for the benefit of the farmers and their families. More on our projects at www.kemptownproject.com

And learn more about our producers HERE!

This delicious anaerobic processed red bourbon coffee grows in a small area near the washing station, about a 90-minute drive from Kigali’s centre. The washing station is modern and the owners are expanding it due to the high demand for their coffee. We’re delighted to have a special relationship with them and farmers, allowing us to bring this coffee to you.

HOW TO BREW

Espresso

Dose: 17.5g
Yield: 38g
Time: 23-25 seconds

Cafetiere

Coffee: 30g
Water: 500g
Time: 8 minutes
Add your coffee to the cafetiere – Pour Over 500g of boiling water – Wait 4 minutes – Stir the crust on top so the grounds sink to the bottom & scrape off the crema (foam) from the top – Wait 4 minutes – Place your plunger so it is level with the water (do not plunge) and pour.

Pour Over 

Coffee: 18g
Water: 360g
Time: 3 minutes
Put your coffee in your brewer of choice – Pour over 30g of water for a bloom – Wait 30 seconds – Over 1 minute pour 470g of water – Wait for the water to drip through – Enjoy!