This is only the third crop from Kinini in the area north of Kigali, Rwanda, and this particular coffee is the first natural process they have ever done. The export company that started Kinini has invested heavily in the community and signed long term contracts with the farmers in an effort to positively impact this area. Made up of 613 farmers who grow at 2,200 MASL, this lot is a Bourbon 139 varietal which is meticulously processed and dried on raised beds. After we brought in the washed lot from Kinini last year we knew we would bring it in again, and when we tasted a sample of this natural process we had to have it, and bought as much as we could. Like many East African coffees, there is lots of acidity and depth in the cup. Being a natural process the fruit notes here are prominent and fun and this beautiful coffee has a heavy, syrup-like body, and vibrant tasting notes of Blackberry, Watermelon, and Vanilla.