At 2,000 masl, Kanzu’s coffee comes from the Nyamasheke growing region in South Central Lake Kivu. At the washing station, cherries are sorted by flotation to remove unripes and then pulped. After pulping, sorting happens in the pre-drying area. This phase is called skin drying- the cherries are pre-dried so that the skin won’t crack under full sun conditions. During skin drying they sort out any further visible defects.

Kanzu is a washing station within the Karambi municipality in the Nyamasheke region of the western province of Rwanda.

ORIGIN Nyamasheke, Rwanda
VARIETY Bourbon
PROCESS Natural

FERMENTATION Dry 16-18 hours followed by soaking for 18 hours
DRYING Raised beds

Our flavor notes: Blackberry, molasses, dried cherry

Net Wt. 12oz / 340g
100% SPECIALTY GRADE ARABICA COFFEE

ROASTED AND PACKED AT HEARTWOOD ROASTERY, CHAGRIN FALLS, OH