Tasting experience: easy drinking cup with notes of red apple, dark brown sugar, plum and peach
Country: Rwanda
Continent: Africa
Farm/Lot: Nyamasheke
Roast: Light/Medium (City+)
Process: Washed
Varietal: Bourbon Varietals
Notes from Red Fox / Importer:
This lot comes from the Nyamasheke district in Rwanda’s Western Province, sourced from smallholder producers in the Karambi community growing coffee at 1800–2100 masl. Made up of Bourbon varieties and processed as a washed coffee, the cherries undergo 16–18 hours of dry fermentation, followed by 18 hours of soaking and drying on raised beds. Lot metrics include 10.4% moisture and 0.49 aW.
Kanzu sits near Nyungwe National Forest and above Lake Kivu, where a cool, misty microclimate, volcanic soil, high elevation, and strong rainfall create ideal conditions for slow cherry maturation and exceptional cup quality. These coffees are often among the latest harvested in Rwanda, allowing for layered flavor development and remarkable consistency year after year.
The washing station, located at 1836 masl, works with more than 535 farmers who are trained in quality-focused agricultural practices and participate in certification programs such as Rainforest Alliance. Careful cherry flotation, defect sorting, skin drying, and meticulous processing all contribute to the clean, expressive profile that has made Kanzu one of the standout coffees from the region.
Tasting experience: easy drinking cup with notes of red apple, dark brown sugar, plum and peach
Country: Rwanda
Continent: Africa
Farm/Lot: Nyamasheke
Roast: Light/Medium (City+)
Process: Washed
Varietal: Bourbon Varietals
Notes from Red Fox / Importer:
This lot comes from the Nyamasheke district in Rwanda’s Western Province, sourced from smallholder producers in the Karambi community growing coffee at 1800–2100 masl. Made up of Bourbon varieties and processed as a washed coffee, the cherries undergo 16–18 hours of dry fermentation, followed by 18 hours of soaking and drying on raised beds. Lot metrics include 10.4% moisture and 0.49 aW.
Kanzu sits near Nyungwe National Forest and above Lake Kivu, where a cool, misty microclimate, volcanic soil, high elevation, and strong rainfall create ideal conditions for slow cherry maturation and exceptional cup quality. These coffees are often among the latest harvested in Rwanda, allowing for layered flavor development and remarkable consistency year after year.
The washing station, located at 1836 masl, works with more than 535 farmers who are trained in quality-focused agricultural practices and participate in certification programs such as Rainforest Alliance. Careful cherry flotation, defect sorting, skin drying, and meticulous processing all contribute to the clean, expressive profile that has made Kanzu one of the standout coffees from the region.
