Rwanda has become one of the most stable countries on the African continent in the years following the devastating 1994 genocide. The Rwandan economy has seen an average annual growth of 7%-8% since 2003, which reflects the nation’s ongoing commitment to regeneration and progress. This growth is owed in part to Rwanda’s coffee sector, which is strongly supported by the Rwandan government, international investment, and effective trade rules focused on exporting.

Kinini Coffee Cooperative is a collaboration of cooperatives located in the Rulindo District in the North of Rwanda. ‘Kinini’ is also the name of one of the three villages in the region from which the Kinini washing station collects its beans, the other two being Tumba and Magerager.

Kinini Coffee is the combined and realised dream of Jacqui Turner and Malcolm clear, community-minded founders who began collaborating with coffee farmers in the Northern Province of Rwanda in 2012, with the overhanging goal of improving the lives of the local community.

Turner and Clear decided on an area just an hour north of Kigali for their coffee farming project, and provided local farmers with coffee seeds to grow themselves, as well as technical support throughout the growing process, and both a washing station and a dry mill for processing. Moreover, 10% of all of Kinini Coffee’s profits go directly to supporting a local health centre and school.

At Kinini, the utmost care is taken right from the start of growing to the end of processing. Kinini Coffee uses satellite technology to scrutinise the leaves of its coffee plants for the early detection of disease or infestation, and each of its drying beds is fitted with a quick-cover tarp in case of sudden rain.

This level of care and attention has paid off from the start – it’s the reason why Kinin Coffee managed to put out an 87 point coffee in its first year of production. We’re excited to now be able to share some of its superb coffee with you.

Phaedon’s tasting notes

Back when I started CCB, a Rwandan natural was more or less unheard of. Stricter control of export crops in those days meant that we basically only received one thing from Rwanda in SA: washed Red Bourbon. That wasn't a problem, as washed Red Bourbon is delicious, but I am still happy to see how things have changed over the years.

One of the first Rwandan naturals I ever tasted was actually a competition lot from Origin. Neil Gouws took second place at Nationals (if I recall correctly) with that wonderful coffee. It left enough of an impression on me that I'm always intrigued when I see a natural Rwandan in a sample bag. This one adds some additional intrigue as it's not even entirely Bourbon. You could say it's quite a rare Rwandan.

This rare Rwandan means business, as well, certainly in terms of body. This is not your delicate, tea-like beverage; it has "oomph," if you will. And with that oomph, you'll find some lovely textured fruit flavours of both the tropical and citrus variety. I also picked up some subtle hints of apple or ripe apricot on the finish, depending on the brew method.

I found this coffee favoured siphon, Chemex & French press brews more than a V60-style pour-over. Perhaps it prefers longer contact times or simply higher rates of extraction. I also found it made a sensational espresso and moka pot. I think this will be an interesting Rwandan for experienced drinkers of Rwandans; it's really quite different.

Origin’s notes

• Flavour: Blood orange, passionfruit, caramel, yellow peach, figs
• Body: Medium
• Roast: Medium
• Acidity: Balanced soft red apple and malic acidity
• Suggested brewing methods: Pour-over, siphon, AeroPress, French press, espresso + milk drinks

Coffee details from Origin

• Country: Rwanda
• District: Rulindo
• Farm: Kinini
• Altitude: +2,000 masl
• Varietals: Bourbon, BM139, BM71, Jackson
• Processing: Natural

“In 2012, 38 of the 252 hectares in the Northern Province of Rwanda were planted with Bourbon Mayaguez 139 seedlings, 2,000-2,500 in each hectare. This totaled nearly half a million new trees and access to nurseries and the supply of new trees continues.

This regeneration was led by Jacquie Turner and Malcolm Clear. Not just limited to new trees, new roads were built to improve access for the many farmers that have to deliver their days picking to the washing station by 4 pm to maintain quality.

Coffee is de-pulped on a 4-disc McKinnon pulper, there are several tanks for fermentation both with and without water, leading to channels to both the soaking tanks and then down to the drying beds.

Each raised bed comes with its own marker to ensure micro-lot traceability and yellow tarpaulin for quick covering in case of rain.

The Improvements now encompass a roasting facility, covered with a donation from our Full Circle event, the introduction of natural and other processing methods in 2019, and more recently a worm bed for turning the coffee cherry into organic fertiliser. There are plans for space to welcome visitors and provide somewhere to stay when visiting.

Satellite technology is used to monitor leaf glare from the trees -any changes can be a sign of disease or infestation and early detection pays dividends when it comes to clean cups and good green."