![Northside website [image10].png](https://static.wixstatic.com/media/add8e0_2089a2215b164d25985934e86ee5fc62~mv2.png/v1/fill/w_258,h_69,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/Northside%20website%20%5Bimage10%5D.png)
Why we like this coffee
This coffee has quite a delicate body with lots of interesting and unique flavour. Great for filter coffee or those looking for a unique tasting flat white!
Our taste notes
Complex
Fruity
delicate
Description
Rwandan coffee is a true gem from East Africa. Grown at high altitudes, it develops a unique flavor profile marked by its bright acidity and complex sweetness. Expect a symphony of flavors! including notes of red berries, citrus, and delicate florals, often reminiscent of jasmine or rose. The finish is clean and crisp, leaving a lingering sweetness that invites another sip.
From the importer
Origin: Rwanda
Producer: Kinini
Process: Fully washed
Altitude: 2000+m
Flavour: Brown sugar, Grapefruit, Orange, Overall Sweet, Raisin, Sweet Aromatics
Species: offea Arabica
Varietal: Bourbon, BM139, BM71, Jackson
Coffee is picked by many smallholders and delivered to the washing station by 4pm on the day of picking in order to meet the strict quality control. It is washed and rests in cherry for 24 hours before being pulped and fermented in clean water.
Flowing down the clear blue channels, it then rests for a further 24 hours after washing in another tank, before flowing down to the individually marked raised beds for drying.
All water used undergoes strict cleaning to a level where it is fit for consumption, before being returned to the stream that flows down the hill just behind the washing station.
Rwanda Kinini Sweet & Funky
Buy 1 bag & get 20% off a second bag!
Most of our coffees are suitable for all brew methods. Some will shine more brewed certain ways but that is ultimatley down to your own personal preference. However you chose to brew your coffee always make sure your using fresh beans, weigh the amount of coffee your using, time your brew and weigh the yield of your coffee.
A guide for home double espresso could be to use 18.5g of coffee, and extract in 25-30 seconds for a yield of 35-40ml.
A guide for home filter coffee could be to use 19g of coffee, brewed in 3-4 minutes with a yield of 250ml of water.
Once you have these or any other starting point you can then experiment and adjust your recipe to acheive the taaste you want. For example, for a slightly strong cup use more coffee or try a lower yield amount.
Feel free to get in touch for some help!