Rwanda Kinini Spring Harvest


Expect notes of;



Altitude: 2000M
Grower: Small Shareholders
Location/Farm: The Northern Provence
Botanical Cultivars: Bourbon, BM139, BM71, Jackson

About this coffee;

We are always excited when the spring harvest from Rwanda arrives in the UK, and this year, it has been special because we are bringing back one of the juiciest coffees that we have tried.

From this coffee, expect strawberries, watermelon and passion fruit.

In 2012, 38 of the 252 hectares were planted with Bourbon Mayaguez 139 seedlings, 2,000-2,500 in each hectare. This totalled nearly half a million new trees, and access to nurseries and supply of new trees continues. The cultivar itself most likely originated from the island of Reunion (The same place as where the original Bourbon mutation was first noted), together with Jackson, which is also widely found in Rwanda, another Bourbon mutation. The third commonly found cultivar, Bourbon Mayaguez 71, could have come from Ethiopia, introduced via the Congo. Though there are now some new varietals being introduced to the country through such programs as World Coffee Research, the country still has Bourbon as the main cultivar.

The weather has proven changeable and inconsistent over recent years. Coupled with high to extremely high altitudes, this has led to a widening of the cropping period from late March or April (starting on the lower altitudes) right through to December for the highest plots. This lot is from the spring or early harvest.

The coffee here is harvested from smallholders on the many hillsides above the washing station and taken to local collection points for recording and transportation. All coffee harvested that day must reach the washing station before 4 pm to meet the strict quality criteria. 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 micro lot traceability and yellow tarpaulin for quick covering in case of rain.

All Kinini coffees contribute to their funding of a health centre and school. You can read more about that here.

This coffee has been sourced and roasted for filter &/or exciting, fully bodied and funky espressos.


Brew Recipe

Espresso: 1:2 coffee to water, extracted in 28 – 32 seconds
Filter: 60-65g coffee per litre of water, brewed for 3-4 mins

Rest Time

Filter 7 days | Espresso 14 days from roast date
This coffee may be rested prior to dispatch

Roast Days

We roast and despatch Monday to Friday. All orders placed after 10 am on Friday will be roasted and dispatched the following Monday.


Our new box is sourced from an FSC sustainable source and is fully recyclable. The inner freshness bag is 100% recyclable and carbon neutral.

Pre-Ground Selection

If you are selecting a pre-ground option from the dropdown menu above, your box will be clearly labelled with the grind for the appropriate brew method to avoid any confusion.