Kinini Natural

The Varieties

Most modern Arabica varieties are either of Bourbon or Typica lineage as these were the first seeds to be taken out of Ethiopia for cultivation back in the 16th century. Although there are thought to be thousands of different varieties growing in Ethiopia, the rest of the world cultivates much less than this and almost all of them stem from either Typica or Bourbon. BM 139 and BM 71 is short for Bourbon Mayaguez 139 & 71. These got their names from Mayaguez in Puerto Rico where Bourbon seeds were taken from Central America for growing. From Puerto Rico, they were then taken to the Democratic Republic of Congo in the 1930’s and then to Rwanda in the 1950’s. After arriving at the Mulungu Research Centre in D.R. Congo, mother trees were selected for breeding and 71 and 139 were the chosen varieties.

Jackson is another relative of bourbon, however it arrived back in Africa from India where a Mr Jackson identified it as leaf rust resistant in the 1900’s. In the 1920’s it was sent to research stations in Kenya before finding it’s way to Rwanda in the 1940’s. Unfortunately, Jackson is no longer leaf rust resistant, however all 3 varieties produce delicious cup quality and high productivity.

Processing

Once coffee is picked by the smallholders, it is delivered to the washing station before 4pm each day, this helps uphold quality and consistency. Once it’s delivered it is separated in to different lots depending on location and altitude of the farms, these lots are then tracked throughout all of the processing so that quality and cup profile can be identified. After cherries are delivered they are laid out on raised beds at two inches thickness and turned regularly to avoid over fermentation. On the raised beds they are dried for about 48 days before going to the dry mill.

Kinini first processed their early harvests only as washed coffees, then after meeting Jackie and Malcolm at our importing partners, D R Wakefield, we expressed our desire for a natural from them. Not only do they now produce a natural, but it is one of our favourite naturals! The team at Kinini are now working on honey and anaerobic processes which hopefully we can share soon!