Rwanda Kanzu - Wholesale

Origin

• 🇷🇼 Rwanda· Nyamasheke

Tasting notes

Character

• Clean
  50
• Bright
  40

We Taste: gummy bears - agave nectar - wild plum - cola Light RoastLight roastRoasted just past first crack to preserve origin character: higher acidity, florals, and fruit, lighter body. The signature of Nordic-style roasting. DOWNLOAD info sheets DOWNLOAD shelf tags Please submit orders by 3:00 p.m. central time on Monday, Wednesday, Thursday, Friday, Saturday or Sunday to roast and ship on the following business day. Thank you! RAISING THE BAR: REBUILDING AND EXPANDING ON SPECIALTY COFFEE IN RWANDA Located in Rwanda's Western province in the district of Nyamasheke, 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. is a special place. With a backdrop of rolling green hills, the area is planted with crops like coffee trees, cassava, sweet potato, and bananas. The ridge of above the washing station has clear views down to Lake Kivu, which forms the border between Rwanda and the Democratic Republic of Congo. The elevation here results in long ripening and a late harvest, one of the latest in Rwanda’s season. The microclimate of the cloud forest at that elevation, paired with the volcanic soil, makes ideal conditions for high quality coffee production. Aside from the beautiful scenery, Kanzu is well run and very organized. The washing station produces 4 to 6 shipping containers of coffee per year. During the harvest season, more than 535 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. farms bring their cherries to Kanzu. The station employs about 50 locals to process the coffee. Meticulous in their process, coffee cherry is floated and pulped, then undergoes a dry fermentation for up to 18 hours before being 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. and soaked. It then is dried for 18 hours on raised beds with mesh bottoms to allow air circulation. Water from processing is reclaimed and treated to help conserve water resources for the community. Obtaining quality coffee from Rwanda hasn’t always been easy. Thanks to a number of development projects, investment was made into building infrastructure and training agronomists and quality control personnel. Rwandan coffee is quite special on our menu and this coffee showcases a vibrant flavor profile with exotic sweetness. It’s delicious on drip or espresso as the perfect morn