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Rwanda Kanzu Bourbon

Great across the roast spectrum. Light roasts have apple and grape-like acidity, as well as flavor. There is also a note of Asian pear that lends a crispness to the cup. City+ to Full City roasts produce a deeper, pectin-like sweetness - think Thompson raisin and black currant. The finish is sweet like brown sugar, and has a density that is like red honey.. City to Full City.
Out of stock
90.6
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Africa
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date Dec 31 2012
Lot size 205bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade A1
Appearance .4 d/300gr, 15+ screen
Roast Recommendations Very versatile across the range from City to Full City levels.
Weight 1 LB
Recommended for Espresso Yes
Kanzu comes to us from the Southwestern portion of Lake Kivu, one of the most amazing growing regions in Rwanda. This is one exampe where the beauty of the area seems to correlate to the beauty of the coffee itself. Kanzu is tucked away in a valley surrounded by majestic mountain peaks in the Nyamasheke region. The washing station has recently changed ownership recently, but the physical processing of Kanzu remains fairly consistent. Coffee cherry is brought down to this station from hundreds of small farmers situated above the valley floor. Depulping of the coffee cherry is achieved using disc depulpers. The beans are then fermented for nearly 24 hours and washed in long channels. After soaking, the coffee is laid out to dry on raised beds, which facilitate airflow and ultimately allows for moisture to dissipate efficiently. Much of this coffee is grown at 2000 masl-plus, which works well for the near-sole planting of Bourbon.
From dry grounds to cup, Kanzu produces a "complete" profile in terms of aromatics, sweetness, acidity, and mouthfeel. The dry aromatics are spiced with cinnamon and all-spice, as well as a prevalence of sweet cacao. Pouring hot water brings up citrus zest and raw almond in the crust, as well as toasted sugar and chocolate brownie. Bursts of dried plum and raisin are released on the break, and we get a sense of how the cup profile is structured. From light to dark, this coffee is extremely versatile at most stages of roast. Light roasts have apple and grape-like acidity, as well as flavor. There is also a note of Asian pear that lends a crispness to the cup. City+ to Full City roasts produce a deeper, pectin-like sweetness - think Thompson raisin and black currant. The finish is sweet like brown sugar, and has a density that is like red honey. Kanzu's body is pleasantly creamy thus adding to it's candidacy as a great single origin espresso.