Elevation: 1800-2100 meters
Fermentation: Dry 16-18 Hours, Soaked for 18 Hours
Drying: Raised Beds with a mesh bottom
Aroma: Raw Honey, Pineapple
Tasting Notes: Strawberry, Lemon, Dessert Wine
Kanzu washing station is located in the Nyamasheke district of Rwanda’s Western province. When the view is clear from the top of the ridge above the washing station you can see all the way down to Lake Kivu to the west. Lake Kivu stretches the length of Rwanda’s border with the Democratic Republic of the Congo. Kanzu employs 50 local men and women during the harvest season, typically spanning from March to July.
Beginning in 2001 with the Partnership for Enhancing Agriculture in Rwanda through Linkages (PEARL) Project, and continuing with Sustaining Partnerships to enhance Rural Enterprise and Agribusiness Development (SPREAD), the Rwandan coffee industry was rebuilt. These projects aimed to focus on collaborative development of the agricultural sector. Aid by USAID and U.S. universities led by Dr. Tim Schilling focused on the building of washing stations, forming coops and training personnel. This has grown the Rwandan coffee industry to what it is today. Dormans is a coffee exporter based in Rwanda who took ownership of Kanzu in 2012. Since then they have provided additional training as well as invested in local infrastructure.
Kanzu has strong aromatics of raw honey, followed by a hint of pineapple. It is a delightfully soft coffee with lemonade like acidity giving way to a strawberry jam like sweetness. As it leaves the palate it gives a distinctive body of a Pinot Noir.