Holy Pineapple Ex-spresso!

Review and Extraction videos of Halfwit Coffees new single origin Rwanda Tumba Village

  • Type: Single Origin

  • Origin: Rwanda

  • Region: Rulindo District

  • Producer: Kinini / Tumba Village Cooperative

  • Processing: Fully Washed

  • Variety: Bourbon 139

  • Flavor Notes: Lemon Zest, Pineapple, Milk Chocolate

When Halfwit contacted me a few weeks ago and told me they had some new single origins, specifically a Rwandan, I expected they would be really good, but they did not prepare me for the level of insanity I was about to experience!

First off, the Kinini Coffee Co-op is truly inspirational! For those of you unfamiliar, Kinini Coffee built one of the coolest models I've ever heard of. They provided non coffee farmers with coffee plants, technical expertise, washing stations, mills, and a means to export their coffee from the ground up. Due to their energy, attention to detail, and dedication, only four years later they are producing incredible coffee!

The Rulindo District of the Northern Province is known for it's bright bursting citrus notes, and this coffee is no exception. Straight away this coffee smacks your taste buds with a crisp sparkling pineapple lemonade flavor! WARNING.. it can be overpowering if not properly dialed in. The really great thing about this coffee, is that the citric acidity is very easy to manipulate and control. However, there is a sweet spot right in the middle that really makes this coffee shine! A beautiful complex sweetness rolls in hard and strong, and lingers on the tongue. The flavor is intoxicating and it tastes how I imagine a pineapple upside-down cake soaked with a sparkling lemonade would taste. A finer grind setting, and a long slow pre-infusion did the trick for me. I also experimented with various filter baskets to see which one best accentuated this specific coffee. For me, the Barista Pro filter basket from IMS really knocked it out of the park!


  • Machine: Breville Dual Boiler 920XL (modified with pressure profiling)

  • Grinder: Niche Zero w / NFC Disk

  • Tamper: The Force Tamper 58.5mm Flat

  • WDT Tool: Londinium

  • Filter Basket: IMS Barista Pro (best of the 4 baskets I tested)


  • Weight In: 18.5 grams

  • Weight Out: 32 - 36 grams

  • Temperature: 200 F

  • Time: 30 - 35 seconds

  • Preinfusion: 15 - 20 seconds, slowly building to 3 bars

  • Notes: After PI I held the pressure at 3 to 4 bars until the shot starts to drop then I pushed up to 9 bars.

If you're interested in this coffee, please click the link below, and pick up a bag!

Infinite Flavor Portal

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