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HomeCoffeesKinini Village Natural
Northern Province · Rwanda

Kinini Village Natural

Natural Bourbon, grown at 1800 to 2200 masl

Roasted by PT's Coffee Roasting Company

Recently sold out· checked 3 Aug
CooperativeRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryPT's Coffee Roasting Company· Kansas City, USA
CooperativeKinini Coffee Cooperative, Northern Province, Rwanda✓
Producer—
ProcessNatural✓
Harvest—
Altitude1800 to 2200 masl✓
ClimateTemperate oceanic
VarietiesBourbon✓
RoastLight✓
Tasting notesraspberry compote, hazelnut, hibiscus✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • raspberry compote
    Fruity › Berry › Raspberry
  • hazelnut
    Nutty/Cocoa › Hazelnut
  • hibiscus
    Floral › Hibiscus

Supply Chain

  1. Cooperative

    Kinini Coffee Cooperative, Northern Province, Rwanda

  2. Roastery

    PT's Coffee Roasting Company

  3. Coffee· viewing

    Kinini Village Natural

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarKinini Village WashedKinini Village #23014Kinini SpringCà phê Kinini Village #23014Kinini Village - Wet Process - 2021Kinini MicrolotMore from this farmKinini Coffee Cooperative1 moreSame variety, exploredBourbon2353Similar flavour profileraspberry compote, hazelnut, hibiscus778Same processNatural7627From the same originRwanda748More from this roasterPT's Coffee Roasting Company156 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNaturalAltitude1800 to 2200 maslRoastLight
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability