Rwanda Kanzu Station Natural

Origin

• 🇷🇼 Rwanda

Tasting notes

Character

• Funky
  20

Just west of Lake Kivu, the Kanzu station rests among mineral-rich volcanic hills where smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farmers grow BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. coffee alongside bananas and beans. For this 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. lot, ripe cherries are hand-sorted and dried whole on raised beds for up to 30 days, allowing sugars to concentrate slowly within the seed. The result is a fruit-forward, structured cup shaped by altitude, terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process., and careful drying, reflecting Rwanda’s continued rise as a standout origin in specialty coffee.