Kanzu
crème brûlée, blackberry, lemon peel
Origin: Karambi, Nyamasheke, Rwanda
Altitude: 1800-2100 masl
Variety: Bourbon
Process: Washed
Fermentation: 16-18 hours dry, 18 hours wet
Harvested: March-July 2020
Drying: Raised Beds
The Kanzu washing station is housed within the Nyamasheke district of Rwanda’s Western province. Coffee cherries processed there are first floated to remove defects and then pulped. The coffee is fermented dry for 16-18 hours, wet fermented for 18 hours, and finally placed on meshed raised beds to promote even drying. We're excited to share another year of excellent coffee from Kanzu.
Imported by Red Fox Coffee Merchants. Photos courtesy of Red Fox.
We roast on Wednesday/Thursday. Your order will ship or will be available for local pick up on Friday.