Grown on the misty mountainsides of Nyamasheke, overlooking Lake Kivu, Rwanda Kanzu thrives at elevations reaching 2,100 masl. The region’s rich volcanic soil, cool climate, and lush biodiversity create ideal conditions for exceptional Arabica—especially the celebrated Bourbon variety.

Cherries are de‑pulped and undergo a two‑stage fermentation: Dry fermentation for 16–18 hours and a Wet fermentation for an additional 18 hours. Afterward, the coffee is washed, sun‑dried on raised beds.

Expect a cup that is vibrant, clean, and expressive—showcasing the clarity that make Rwandan coffees so distinctive.

REGION

Nyamasheke

VARIETY

Red Burbon

PROCESS

Natural

ALTITUDE

1800 - 2100 MASL

NOTES

Blackberry, Plum, Black Currant