This coffee is from the Kinini washing station in Rulindo, Rwanda, grown at 2000 meters altitude. The variety is Bourbon, processed using anaerobic natural fermentation where cherries undergo anaerobic fermentation in individual bags before being dried on raised beds with shade protection. The coffee features high acidity with winey notes, described as complex and funky. Kinini Coffee was established by Jacqueline Turner to support widows and orphans displaced during the 1994 genocide, with 10% of proceeds going to support a health center and school.
Wood Street Coffee began in 2013 when Clare and Gareth Reid started a weekly stall at Wood Street Indoor Market in Walthamstow, London. The move into roasting came in April 2018, initially through slot roasting at The Tate, before the team purchased a second hand 5kg Probat a year later. Head roaster Tim brings over 14 years of coffee experience to the operation, which now supplies cafés, pubs, hotels, delis, and farm shops across the UK. The roastery handles local deliveries in person each week across London, Essex, Hertfordshire, and Cambridgeshire, alongside wholesale, subscriptions, and barista training services.
