Rwanda Kivu Kanzu Lot 9

Kanzu has an attractive aroma of caramel malt and clove spice, a flavor of muscovado sugar opens up to accents of Bartlett pear, dried peach, and a spiced orange marmalade note. Full City roasts have a bittersweet tang, with hints of dark stone fruit, and a tannic black tea. City to Full City.

$231.50
In stock
88.4
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Nyamasheke
Processing Wet Processed (Washed)
Drying Method Raised Patios
Arrival date November 2017 Arrival
Lot size 45
Bag size 60 KG
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade A1
Appearance .4 d/300gr, 16 - 18 screen
Roast Recommendations City to City+
Type Farm Gate

This is our second and final Kanzu arrival of the harvest season. It was the 9th process batch from the mill, and now well rested, offers a complex array of fruit and tea notes in the cup. The dry fragrance of City roasts has the sweetness of minimally-processed sugars, and accents of clove spice and golden raisin. Pouring hot water brings up an attractive mix of caramel malt, black currant herbal tea, and an array of baking spices. Brewing up a batch, I taste muscavado sugars in my City - City+ roast when the cup is hot, along with tea notes and a sort of non-descript berry fruit flavor. Once the coffee cools a bit an orange-like acidity is apparent, and fruited accents come off like Bartlett pear, dried peach, and a spiced orange marmalade note, along with a perfumed note of clove syrup. At darker FC levels, there is more bittersweet tang to the cup, with flavor hints of dark stone fruit, and a tannic black tea aspect in the finish. Kanzu is a complex coffee with loads to offer folks looking for light and bright, to the flavorful mix of dark fruit and cocoa that comes with more robust roast development.

This is our second and final Kanzu arrival of the harvest season. It was the 9th process batch from the mill, and now well rested, offers a complex array of fruit and tea notes in the cup. The dry fragrance of City roasts has the sweetness of minimally-processed sugars, and accents of clove spice and golden raisin. Pouring hot water brings up an attractive mix of caramel malt, black currant herbal tea, and an array of baking spices. Brewing up a batch, I taste muscavado sugars in my City - City+ roast when the cup is hot, along with tea notes and a sort of non-descript berry fruit flavor. Once the coffee cools a bit an orange-like acidity is apparent, and fruited accents come off like Bartlett pear, dried peach, and a spiced orange marmalade note, along with a perfumed note of clove syrup. At darker FC levels, there is more bittersweet tang to the cup, with flavor hints of dark stone fruit, and a tannic black tea aspect in the finish. Kanzu is a complex coffee with loads to offer folks looking for light and bright, to the flavorful mix of dark fruit and cocoa that comes with more robust roast development.