Wash Station: Kanzu

Origin: Nyamasheke, Rwanda

Process-type: Washed

Varietal: Bourbon

Cup: Raspberry, Blackcurrant, Earl Grey Tea, Orange, Baking Spices

Kanzu is a wash station in the district of Nyamasheke. The area is lush and beautiful with extraordinary biodiversity. Inaccessible by roads, the station is situated on the steep slopes above Lake Kivu in Nyungwe National Forest. There is a very special microclimate here. As the forest collects cloud cover it creates a special misty environment which works to temper the climate and protect against extreme temperatures. This has the beneficial effect of slowing cherry maturation. Coffee in this area has one of the latest harvests in the country.

Kanzu is very well ran. The station has extremely high standards in harvesting and processing and goes far beyond the typical wash station in reinvesting in infrastructure and providing technical assistance. This washed processed lot was de-pulped, fermented for 16-18 hours, washed, and soaked for 18 hours before drying on raised beds. Soaking the coffee post washing is an extra step and helps ensure all of the fruit is removed from the parchment before drying.

All the great work and carefulness has made for an expressive and exceptional cup. The cup is super clean and tea-like with notes like raspberry and blackcurrant, Earl Grey tea, orange, and baking spice dusting. 

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