Coffee of the Month - December 2023 - Rwanda Kinini Karasha

In 2008 Jacquie Turner and Malcolm Clear set up a charity and in 2012 started growing coffee. In this year 38 of the 252 hectares in the Northern Province of Rwanda were planted with Bourbon Mayaguez 139 seedlings. The regeneration included new roads being built to improve access for the many farmer that have to deliver their takings by 4pm in order to maintain quality. Coffee is depulped and there is many tanks for fermentation both with and without water, these lead to channels to both the soaking tanks and then down to the drying beds. The coffee is then fermented for 5-20 hours before being sun dried for an average of 15 days depending on the intensity of the sun. The improvements now encompass a roasting facility, the introduction of natural and other processing methods in 2019 and more recently a worm bed for turning the coffee cherry into organic fertiliser. Satellite technology is used to monitor leaf glare from the trees, any changes can be a sign of disease or infestation.

Growing Altitude: 1800 - 2150 masl

Milling Process: Washed, Dried

Aroma: Fruity

Body: Medium

Acidity: Citrus Fruits

Cup Characteristics:

Hibiscus, Gooseberry, Tangerine, Prune, Chocolate