Rwanda Kinini Kinigazi Bourbon

Coffee is picked and brought to the Kinini washing station where it is kept separate from the other lots brought in that day. From there, it is taken to raised shaded beds for extra cleaning by hand before being taken to the initial floating tank and de-pulped.
 
The Kinigazi lot is chosen from trees at altitudes of 1950 - 2200.
In 2012, 38 of the 252 hectares were planted with Bourbon Mayaguez 139 seedlings, 2,000 -2,500 in each hectare. This totalled nearly half a million new trees, that are now cropping. The cultivar itself most likely originated from the island of Reunion (The same place as where the original Bourbon mutation was first noted), together with Jackson that is also widely found in Rwanda, and a Bourbon mutation.
 
Flavours – anise, caramelised, honey, lemon, Sweet
Aroma – homely currant aromas wrapped inside a dark anise chord
Body – full body
Acidity – mild acidity 
Roast – medium dark
Process - washed