Bright with a sugary, velvety mouthfeel great for single-cup brews Rwanda Kanzu is a community lot popping with citrus fruit and floral flavors. The coffee is grown at soaring elevations of 1800-2100 masl near Lake Kivu in the West Region of Rwanda. The lake runs along the border with the Democratic Republic of Congo and can be seen from the Kanzu washing station’s hills. The hills here grow not only coffee but also cassava, sweet potatoes, beans, bananas, and sugar cane.
The coffee is 100% of the Bourbon varietal, known here as French Mission Bourbon from when French missionaries disseminated the Bourbon varietal across East Africa. The ripe cherries are depulped, fermented dry for 16-18 hours, followed by a second fermentation for 18 hours submerged in water. The coffee is then washed and laid to dry in the sun on raised beds. The lots from Kanzu are sorted for quality and kept separated by week throughout the harvest. This lot was from the 16th week of harvest, which is the middle of the season. Our importing partners there cup through all the weeks and select the highest scoring lots.
This coffee has the sweetness of toffee laced with hibiscus and lime. We recommend brewing this light roasted coffee at 1:16.5 ratio, with water at 208-210F, a medium grind, and 3-3.5 minute brew time.
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