location: Kabuye, Kinini, Rulindo

Coffee is picked and brought to the Kinini washing station, which was built in 2016, where it is separated from the other lots to be treated and depulped using a four disc McKinnon pulper, and fermented from between 5 to 20 hours, depending on the decision of the quality manager monitoring the fermentation. The coffee is then sun dried for an average of 15 days, depending on the intensity of the sun.

Kabuye is one of 633 farmers that are currently using the Kinini washing station, chosen from trees at altitudes of 1800 – 2100masl on south-facing slopes. The coffee is grown on terrain 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, where the original Bourbon mutation was first noted, together with Jackson which is also widely found in Rwanda.








1850 - 2100 masl

roast profile:


taste notes:

Burdock, Pink Grapefruit, Strawberry

Pour Over

pour over

Grind Setting: medium coarse

brew Time: 2 minutes (1 cup pour over)

Coffee / Water: 16g / 240L

French Press

french press

Grind Setting: Coarse

brew Time: 4 minutes

Coffee / Water: 65g / 1L



Grind Setting: Very Coarse

brew Time: 6-6 1/2 minutes (1L coffee)

Coffee / Water: 65g / 1L

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