Rwanda Kinini Rulindo AA Microlot


(3 customer reviews)

It’s a winner! 2 Star Great Taste award 2020.

Rwanda Kinini is beautifully unique and bursting with bold, juicy fruit notes.

Flavour Notes

Peach, Raspberry Jam, Rose

SCA Score







Rulindo, Northern Rwanda


1800m +



About Rwanda Kinini:

In 2012 38 of the 252 hectares in the Northern Province of Rwanda were planted with Bourbon Mayaguez 139 seedlings (2000 – 2500 in each hectare). This totalled nearly half a million new trees. Access to supply of new trees and nurseries continues to grow.

This regeneration was led by Jacquie Turner and Malcolm Clear. Not just limited to new trees, new roads were built to improve access for the many farmers that have to deliver their days pickings to the washing station by 4pm in order to maintain quality.


Kinini Washing Station Processing:

The coffee is depulped on a 4 disc McKinnon pulper, there are a number of tanks for fermentation both with and without water, leading to channels to both the soaking tanks and then down to the drying beds. Each raised bed comes with its own marker to ensure Microlot traceability and tarpaulin for quick and easy cover in the event of rainfall. The coffee is spread out and dried for 48 hours at a depth of 2 inches. It’s turned regularly to avoid over fermentation and allow even drying throughout the crop.

Washed Processing Explained:

The most popular way of processing coffee. The fruit flesh is mechanically removed with a machine known as  a depulper, the beans are then put into a water tank to ferment. The amount of time it takes to ferment depends on climate factors such as altitude and temperature, in hotter regions the fermentation will be quicker and vice versa. The process typically takes between 24 – 72 hours. Once complete, the coffee beans are then dried on patios or raised beds.
Flavour profile: Light body, retains the citrus and floral flavours.



The improvements made over the last decade now encompass a roasting facility (Covered by a donation from D R Wakefield’s Full Circle event) , Natural and other processing methods were introduced in 2019, and most recently, a worm bed to turn the coffee cherry into organic fertiliser. Future plans include creating a space to welcome visitors and a facility for them to stay on sight.

Satellite technology is used to monitor leaf glare from the trees- any changes can be a sign of disease or infestation. Early detection pays dividends when it comes to clean cups and good quality green beans.








Reviews & Ratings

3 reviews for Rwanda Kinini Rulindo AA Microlot

  1. balla.23

    I absolutely love this coffee! It has a wonderful balance with a ever so slight after note of citrus and acidic notes. It’s so easily drunk and so smooth that it can be drunk day and night. Would recommend using an inverted aeropress method to get full taste.

    • Adams & Russell

      Rwandan coffee is truly outstanding, this review from 2018 was from last years crop of Rwandan Izovu.

      This new season microlot meets and exceeds our expectation.

  2. Annick Cottom

    A very pleasing coffee, both in taste and aroma; I love the fruity smell of the beans. A good coffee for those who prefer their brew not too strong.

  3. Roger Saddington

    I like this one a lot. It’s quite different from most coffees and makes a nice change from more typical rich chocolatey caramel type flavours. It’s lighter and more floral with intriguing flavours. Apart from anything else I also get a distinct aroma of asparagus.

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