Kinini - Rwanda
Summary
Single origin coffee from Rwanda's Northern Province, produced by smallholder farmers and processed at the Kinini Washing Station. The coffee is of the Red Bourbon variety, processed using the anaerobic method, and roasted to a light degree. Tasting notes include blackcurrant jam, brown sugar, and chocolate. The coffee is grown at an elevation of 1800-2500 meters.
Espresso
- Coffee in
- 17.5 g
- Coffee out
- 38 g
- Time
- 23 s
Filter
- Coffee in
- 18 g
- Water
- 360 g
- Time
- 3:00
- 1.Put your coffee in your brewer of choice
- 2.Pour over 30g of water for a bloom
- 3.Wait 30 seconds (30 s)
- 4.Over 1 minute pour 470g of water (1:00)
- 5.Wait for the water to drip through
The recipe header states 360 g water, but the steps call for 30 g bloom + 470 g pour (500 g total).
French press
- Coffee in
- 30 g
- Water
- 500 g
- Time
- 8:00
- 1.Add your coffee to the cafetiere
- 2.Pour over 500g of boiling water
- 3.Wait 4 minutes (4:00)
- 4.Stir the crust on top so the grounds sink to the bottom and scrape off the crema (foam) from the top
- 5.Wait 4 minutes (4:00)
- 6.Place your plunger so it is level with the water (do not plunge) and pour
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Producer
- Smallholder producers
- Altitude
- 1800 - 2500 m.a.s.l
- Variety
- Red Bourbon
- Notes
- Blackcurrant, Chocolate, Brown Sugar
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The roaster
Red Roaster has been roasting specialty coffee in the heart of Brighton for 25 years, supplying restaurants, offices, and homes across the UK. They source dire…
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