Rwanda Mafene Kinini AA




SKU: N/A Category:

Product Description

Rwanda Mafene Kinini AA

Coffee is picked and brought to the Kinini washing station where it is kept separate from the other lots brought in that day and logged in the office. From there, it is taken to raised shaded beds for extra cleaning by hand before being taken to the initial floating tank and de-pulped using a four disc McKinnon pulper. Cherries are then placed in to a cleaning tank for a first wash before the water is changed and a dry fermentation for 24 hours occurs. The tanks are then filled and coffee fermented from between 5 to 20 hours, depending on the decision of the quality manager monitoring the fermentation. One further washing and the coffee is sent to the soaking tanks for a further 24 hours before being transported downstream to the raised beds for controlled drying and a further picking to remove any damaged beans. The coffee is then sun dried for an average of 15 days, depending on the intensity of the sun.

The Mafene lot is a separation from amongst the 633 farmers that are currently using the Kinini washing station, chosen from trees at altitudes of 1900 – 2200 and from the best beans from the producer. In Rulindo, the highest altitudes have gradually found their picking season extending beyond the traditional months; in part due to the quality programme Kinini have introduced, providing fertilizer where needed, but also with changing weather patterns and more importantly, using an innovative satellite tracking system that measures the leaf reflection to forewarn of any damage or pest infestation starting. By introducing the farmers to a wider support network too, they are able to better access services they need to improve quality and ultimately, a sustainable business.

Thirty eight of the 252 hectares were planted with Bourbon Mayaguez 139 seedlings when the washing station was established, around 2,000-2,500 in each hectare. 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. These varietals are common in Rwanda in part due to only approved varietals being able to be grown, ensuring suitability of the varietals for the conditions, but restricting genetic diversity from the nurseries.

Country | Rwanda

Province | Northern

District | Rulindo

Sectors | Rusiga & Mbogo

Lot | Mafene

Washing Station | Kinini

Altitude | 1950-2200 masl

Varietal | Bourbon

Harvest Period | April – December

Process | Washed

Want to join our Coffee Club… Click Here 

Additional Information

Additional Information

Weight 250 g
Dimensions 20 cm
Bag Size

250g, 500g

Beans or Ground

Coffee Beans, Espresso, French Press, Filter