In Western Rwanda, on the border of the Democratic Republic of Congo, sits the lush, mountainous district of Nyamasheke. Home to one of the oldest rainforests in Africa and Lake Kivu, a vast inland sea, Nyamasheke is beautiful and rich in biodiversity. On a ridge high above the shores of Lake Kivu, set against green hills filled with coffee, cava, sugar cane, and bananas, is the Kanzu washing station. 

In efforts to rebuild the agricultural industry after the devastation of civil war and genocide, Rwanda has received more coffee-focused aid than most other producing countries. The investment in washing stations has helped increase farmers' income and welfare and improve the quality and yield of exports. Kanzu is a well-run and organized example of this, employing more than 50 local people, making continued investments in infrastructure and quality control, and training farmers on best practices.

After arriving at the washing station, these ripe cherries are de-pulped and undergo two fermentations, the first dry for 16-18 hours and the second submerged in water for 18 hours. The coffee is then washed and laid on raised beds to sun dry. The lots are sorted for quality and divided by each outrun of the season. 

This year Kanzu is tasting like apricot and whipped honey with a lovely floral note. The mouthfeel is creamy with a hard candy sweetness on the finish. Try it on a flat bottom brewer like the Origami or Kalita dripper at a 1:16 coffee to water brew ratio. We recommend filtered water heated between 204-205° F.