We have purchased Kanzu nearly as long as we’ve been roasting—every harvest season since the 2017-2018 crop year.
In the cup, Kanzu Lot 930 presents a lively, refined acidity reminiscent of grapefruit, layered with the delicate sweetness of wildflower honey and dried apricot. These flavors are supported by classic Great Lakes tea-like qualities, similar to lightly roasted oolong. The body is round and coating, finishing with gentle spice, soft nuttiness, and a comforting warmth.
| COUNTRY | Rwanda |
| REGION | Nyamasheke |
| PROVINCE | Western |
| MUNICIPALITY | Karambi |
| COMMUNITY | Karambi |
| FARM | Various smallholder famers |
| VARIETY | Bourbon |
| ELEVATION | 1,800-2,100 masl |
| PROCESS | Washed |
| FERMENTATION | Dry 16-18 hours, followed by soaking for 18 hours |
| DRYING | Raised beds |
| ROAST LEVEL | Light |
| NOTES | Grapefruit, Wildflower Honey, Dried Apricot |
Kanzu’s coffee comes from the Nyamasheke growing region in South Central Lake Kivu. It’s high up in the mountains around 2000 meters above sea level and features green, lushly-forested mountainsides. Bordering Congo on the west, it offers a range of altitudes all the way up to 2200 masl and beyond. It’s also home to the biodiverse Nyungwe forest, where rainfall ranges from 1300 to 1400 millimeters per year. The soil is volcanic and rich. All of those factors combine to bring us unparalleled quality, which (among other things) pushed us to double down on Kanzu over the years.
Kanzu washing station is located at 1836 meters above sea level with great access to the hills covered with coffee and excellent agricultural practices. To date, Kanzu is working with more than 535 farmers and those farmers are also registered under certification programs like Rainforest Alliance and trained in best practices to help them continue producing the best possible coffee.
At the washing station the cherries are sorted by flotation to carefully remove not just unripes but also any potential insect damage. After pulping, sorting happens in the pre-drying area. This phase is called skin drying, where they pre-dry the skin of coffee so that it won’t crack under full sun conditions. During skin drying they sort out any further visible defects.
For details on the shipping timeline for your order, please visit our FAQ page.
We have purchased Kanzu nearly as long as we’ve been roasting—every harvest season since the 2017-2018 crop year.
In the cup, Kanzu Lot 930 presents a lively, refined acidity reminiscent of grapefruit, layered with the delicate sweetness of wildflower honey and dried apricot. These flavors are supported by classic Great Lakes tea-like qualities, similar to lightly roasted oolong. The body is round and coating, finishing with gentle spice, soft nuttiness, and a comforting warmth.
| COUNTRY | Rwanda |
| REGION | Nyamasheke |
| PROVINCE | Western |
| MUNICIPALITY | Karambi |
| COMMUNITY | Karambi |
| FARM | Various smallholder famers |
| VARIETY | Bourbon |
| ELEVATION | 1,800-2,100 masl |
| PROCESS | Washed |
| FERMENTATION | Dry 16-18 hours, followed by soaking for 18 hours |
| DRYING | Raised beds |
| ROAST LEVEL | Light |
| NOTES | Grapefruit, Wildflower Honey, Dried Apricot |
Kanzu’s coffee comes from the Nyamasheke growing region in South Central Lake Kivu. It’s high up in the mountains around 2000 meters above sea level and features green, lushly-forested mountainsides. Bordering Congo on the west, it offers a range of altitudes all the way up to 2200 masl and beyond. It’s also home to the biodiverse Nyungwe forest, where rainfall ranges from 1300 to 1400 millimeters per year. The soil is volcanic and rich. All of those factors combine to bring us unparalleled quality, which (among other things) pushed us to double down on Kanzu over the years.
Kanzu washing station is located at 1836 meters above sea level with great access to the hills covered with coffee and excellent agricultural practices. To date, Kanzu is working with more than 535 farmers and those farmers are also registered under certification programs like Rainforest Alliance and trained in best practices to help them continue producing the best possible coffee.
At the washing station the cherries are sorted by flotation to carefully remove not just unripes but also any potential insect damage. After pulping, sorting happens in the pre-drying area. This phase is called skin drying, where they pre-dry the skin of coffee so that it won’t crack under full sun conditions. During skin drying they sort out any further visible defects.
For details on the shipping timeline for your order, please visit our FAQ page.
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