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KININI AA, Rulindo - Rwanda
KININI AA, Rulindo - Rwanda

KININI AA, Rulindo - Rwanda

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The AA Microlot from Kinini Coffee represents a premium selection, harvested exclusively from trees at altitudes exceeding 2000 meters above sea level at the Kinini washing station. This lot is distinguished by its larger bean size, with a screen size of 16 and above.

At the washing station, these beans are meticulously separated from other lots. The depulping process is conducted using a four-disc McKinnon pulper, followed by a carefully monitored fermentation period ranging from 5 to 20 hours, as determined by the quality manager.

Following fermentation, the coffee is sun-dried over a period of roughly 15 days. The exact duration of drying depends on the prevailing sun conditions, ensuring the beans are dried to perfection for optimum flavour development.

Score: 86.5

    Bourbon, BM139, BM71, Jackson






    March 2023 - June 2023




    Kinini Co-op


    2,000+ Masl


    Jasmine, Maple syrup, Orange, Raspberry

In 2012, the Kinini Washing Station, located in the Rulindo District of Rwanda's Northern Province, initiated a significant agricultural project by planting Bourbon Mayaguez 139 seedlings across 38 of its 252 hectares. This effort added nearly half a million new trees, with a density of 2,000-2,500 trees per hectare, enhancing the region's coffee production capacity.

This regeneration project was spearheaded by Jacquie Turner and Malcolm Clear, focusing not only on expanding arboriculture but also on infrastructure improvements. New roads were constructed to facilitate the timely delivery of daily coffee pickings to the washing station by 4pm, a critical step in maintaining the beans' quality.

At the Kinini Washing Station, coffee processing involves depulping using a four-disc McKinnon pulper followed by a versatile fermentation process, which can occur in tanks with or without water. This is followed by a transition to soaking tanks and then to drying beds. Each raised drying bed is equipped with a marker for microlot traceability and covered with yellow tarpaulin to protect against rain.

Recent enhancements at the station include the addition of a roasting facility funded by donations from the Full Circle event, the adoption of natural and other innovative processing methods in 2019, and the establishment of a worm bed that converts coffee cherries into organic fertiliser. Furthermore, plans are underway to develop facilities to welcome visitors and provide accommodations.

To ensure the health of the coffee plants, the station employs satellite technology to monitor leaf glare, a technique that helps detect early signs of disease or infestation, thereby securing the quality of the coffee produced.

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  • Coffees Roasted to Order. One Business Day Before Dispatch