RWANDA KANZU #1868

Aside from the beautiful scenery, Kanzu is well run and very organized. During the harvest season from March - July, it employs about 50 local men and women to process coffees from nearby smallholder farms. Meticulous in their process, coffee cherry is floated and pulped, then undergoes a dry fermentation for up to 18 hours before being washed and soaked. It then is dried for 18 hours on raised beds with mesh bottoms to allow air circulation. Used water from the processing is then treated to help conserve water resources for the community.

Obtaining quality coffee from Rwanda hasn’t always been easy. Thanks to the PEARL Project and SPREAD, the coffee industry in Rwanda was the focus of a collaboration of development projects designed to rebuild agriculture after genocide and the civil war. These programs helped to elevate Rwandese coffee by building washing stations, forming coops, and training agronomists, cuppers and quality control personnel. These investments allowed farmers access to specialty coffee markets and prices.

Rwandan coffee is quite special on our menu and this coffee showcases more exotic sweetness and vibrant flavor profile. It’s delicious on drip or espresso as the perfect morning or afternoon coffee.