Rwanda - Kanzu - Washed

Origin

• 🇷🇼 Rwanda· Nyamasheke

Tasting notes

Character

• Funky
  20

This new washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. lot of Kanzu coffee magic conjures up rich stone-fruity sweetness and a refreshing tang of apple acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., some of the characteristics this region is famous for! It's a washed option that even fans of NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. offerings will love, with an abundance of fruit notes we adore so much. Take a peek at the details and snag a bag before it's gone! We Taste: Black Tea, Apricot, Clementine Country RWANDA Region WESTERN PROVINCE, NYAMASHEKE Altitude 1800 - 2000 MASL VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. BOURBONBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Process FULLY WASHED More info on the Kanzu Washing stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. from our pals at Red Fox: "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. The forest collects cloud cover, generating a special misty microclimate that slows cherry maturation and protects the coffee from climate extremes. It’s right above Lake Kivu and the view looks down on the watershed, all the way down to the lake itself. Kanzu is on the downslope right below this forest, at an extremely high elevation, and we’ve always seen how climate plays a huge role in the flavor development of these coffees. The cherries here ripen a lot later than most of the country and are frequently one of the last harvests of the season. The unique microclimate, meticulous harvest and processing, and constancy of community here keep us coming back every year."