Triceratops Kinini Anaerobic, Rulindo, Rwanda - 220g coffee

Tropical. Disco. Vibe

Preorders open 6 February
Shipping 11 February for arrival in time for Valentines Day!

A Hearthborn Arrival

Kinini Anaerobic from Rwanda marks the first Hearthborn release in the new Roastersaurus card deck.

This coffee sets the tone for what Hearthborn means going forward: lush, expressive, and joyful, while still holding everything together. It’s not about subtlety or restraint. It’s about balance that gives flavour space to move without tipping into chaos.

Kinini Anaerobic feels like a tropical holiday in winter. Bright, fruit-forward, and full of life, it brings warmth and colour into the colder months while remaining calm and comforting in the cup. It’s complex, but everything is integrated, a coffee that invites you in rather than asks to be analysed.

About the Project

Kinini is a women-led coffee project based in Rwanda’s Rulindo District, built on long-term thinking, community investment, and careful refinement of process.

The project grew out of A New Beginning, an initiative supporting communities affected by the Rwandan genocide, and has since evolved into a sustainable specialty coffee operation. Ten percent of Kinini’s profits continue to be reinvested into local health and education initiatives, with a focus on independence and continuity rather than charity as an afterthought.

About the Coffee

Kinini Anaerobic reflects several years of experimentation and iteration at the washing station. Rather than chasing intensity, the focus has been on developing coffees that feel complete and cohesive.

This lot captures that approach: tropical and expressive, yet grounded by sweetness and structure. The result is a coffee that feels generous and relaxed, with flavour that stays present from first sip to finish.

The Process

Cherries are picked at full ripeness and delivered the same day to Kinini Washing Station. They are fermented whole using a dry anaerobic method, sealed in GrainPro bags, with timing guided by experience rather than fixed schedules.

After fermentation, the coffee is dried slowly on raised beds, with careful shading during peak heat. This measured pacing preserves sweetness and balance, allowing complexity to develop without losing cohesion.

Cup Character

Tropical. Disco. Vibes.

Pineapple opens into strawberry and lychee, softening into mango lassi, with vanilla aromatics and a warm golden syrup undertone.

What’s Inside

220g Kinini Anaerobic, Rwanda
Illustrated Roastersaurus Triceratops card

A bright escape for cold days, Kinini Anaerobic brings warmth, flavour, and balance to the cup. This is a coffee that feels good now, and one you’ll want to keep coming back to.