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Rwanda Kinini Nikanga

Cupping notes

Chocolate, blackberry and caramel

Description

The Nikanga lot is a separation from amongst the 633 farmers that are currently using the Kinini washing station, chosen from trees at altitudes of 1925 – 2200 masl on south-westerly and westerly facing slopes. The coffee is grown on terroir that is provably excellent for producing coffee, with neighbouring areas producing Cup of Excellence winning lots already.

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, that are now cropping. 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 that is also widely found in Rwanda, and a bourbon mutation.  The third commonly found cultivar, Bourbon Mayaguez 71, could have come from Ethiopia, introduced via the Congo.

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Origin
Process
Washed
Altitude
1925 - 2200m
Harvest
March - June
Flavour
SCAA score
85
Varietal

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