Climpson & Sons based in London, UK
The Kinini washing station serves as a central collection and processing point for more than 600 neighbouring farmers in the Rulindo region of Rwanda’s Northern Provence. At an impressive altitude of 2,000 metres above sea-level the coffee cherries are hand-picked and delivered to the station each afternoon. Sorted by size and density the washed lots are depulped and soaked for up to 20 hours. The washed beans are then transferred to raised drying beds where they are slowly sun-dried for the next 15 days. As with most washed African coffees, the complexity of this Kinini lot improves as it cools with tasting notes of peach, oolong and raisin almost more akin to herbal tea.