Rwanda Kinini Rebero

Cupping notes

Cherry, lemon and chocolate. Super syrupy, boiled-sweet body.

Description

The Rebero lot is a separation from the 633 farmers that are currently using the Kinini washing station, chosen from trees grown on north facing slopes at altitudes of 1973masl and above. The terroir is provably excellent for producing coffee, with neighbouring areas producing Cup of Excellence winning coffees.

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

Rwanda

Producer

Kinini

Process

Washed

Altitude

1973 - 2250m

Harvest

February - November