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Casa Espresso: Rwanda, Kinini Kabuye, Washed

Tasting notes: Classic root-beer undertones and burdock with orange, pink grapefruit and caramel

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From Casa Espresso:

The Kabuye lot is a separation from amongst the 633 farmers that are currently using the Kinini washing station, chosen from trees at altitudes of 1800 – 2100 masl on south 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

Coffee is picked and brought to the Kinini washing station (newly built in May 2016) where it is separated from the other lots to be treated 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.

"Introducing Kinini Coffee", a company started by Malcolm Clear and Jaqueline Turner, they first set up the charity A New Beginning in Rwanda in 2008 and started growing coffee in 2012.

A New Beginning was set up to help a group of widows and orphans displaced during the genocide in 1994, who were resettled in an area of uncultivated savannah. The charity set up a school and a health post which has fully trained staff and is self-sufficient. Their work is still ongoing and they are raising another £24k to build three more classrooms for the ever growing school.

Farm/Coop: Kinini Kabuye
RECYCLABLE Packaging: YES
LETTERBOX friendly (single bag): YES
Altitude: 1850-2100 masl
Origin: Rwanda, Africa
Region: Rulindo, Rusiga & Mbogo
Process Method: Washed Process
Varietals: Bourbon

Roasterr: Casa Espresso

Casa Espresso does not deliver to United Kingdom


Initial collection: Coffee that's great in a filter

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Tasting record

Method Dose Grind Time Volume Comments
e.g. Espresso 18g Vario 1E 25secs 30ml A bit finer next time would be better.