Rwanda Kanzu Nyamasheke
Region: Nyamasheke, Rwanda
Varietal: Bourbon
Altitude: 1800-2100m
Processing: Dry fermented 16-18 hours, followed by soaking, and dried on raised beds
Roast: Light
Tasting notes: Supple body, complex acidity, milk chocolate, kumquat
The Kanzu washing station lies in the Nyamasheke district of Rwanda’s Western province. The backdrop of green hills of coffee, cassava, sweet potato, sugar cane, bananas, and beans grow at 1900m. Fifty local men and women work at Kanzu during the harvest season, running March to July. After cherry is delivered it is floated and pulped, dry fermented for 16-18 hours, and dried under a parabolic apparatus on raised beds stacked vertically (a new experimental technique at Kanzu). The wastewater is treated to secure the water resources for the nearby community. In 2012 Dormans took over Kanzu and improved infrastructure, training farmers on best practices, and quality control. Imported by Red Fox Coffee Merchants.
