Same coffee, different process. We're getting bright acidity and cherry notes from the Washed and a caramel sweetness from the Natural
Back in Stock Rwanda Kinini AA
Back for another season from the Land of a Thousand Hills! These AA grade coffees from the Kinini Washing Station are tasting just as good as ever with bright acidity and cherry notes from the Washed and a more rounded caramel sweetness from the Natural.
At high altitudes between 1800-2450 masl the Bourbon 139 varietal here thrives. At harvest it is picked and collected the same day from over 600 farmers in the surrounding area. When it arrives at the Kinini washing station coffee is pulped and fermented in tanks for 5-20 hours, then makes is way down the characteristic blue Rwandan washing channels.
With parchment still intact, the papery outer layer that covers the green bean, defective beans are expertly picked out. These are not wasted but make their way into a lower grade coffee, while we are left with Kinini's best, AA.
When we visited back in 2018, Kinini, like most Rwandan producers exclusively washed their coffee. Now with the Natural as well this makes for a great comparative tasting. Both these coffees are the same varietal, grown in the same conditions, both AA grades but processed differently. With the washed we're getting bright acidity with notes of white sugar and cherry while in the natural, body is intensified with milder acidity and a caramel sweetness.
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