Rwanda Nyamasheke Kanzu Natural Lot #3 Bourbon
Roast Level: Light
We taste: Vanilla cream, candied violet, rainier, cherry jam
Tucked below Rwanda’s Nyungwe Forest, the Kanzu community grows coffee on mist-covered mountainsides as high as 2100 meters. Rich volcanic soils, late-ripening cherries, and meticulous processing at the Kanzu washing station bring out some of the finest coffees in the region.
The result is a vibrant, expressive cup that tells the story of its origin — a landscape of lush volcanic soil, ancient forests, and a farming community deeply rooted in craft and tradition.
Elevation: 1800-2100m
Varietals: Bourbon
Milling Process: Natural
Drying Process: Raised beds
Roast Level: Light
We taste: Vanilla cream, candied violet, rainier, cherry jam
Tucked below Rwanda’s Nyungwe Forest, the Kanzu community grows coffee on mist-covered mountainsides as high as 2100 meters. Rich volcanic soils, late-ripening cherries, and meticulous processing at the Kanzu washing station bring out some of the finest coffees in the region.
The result is a vibrant, expressive cup that tells the story of its origin — a landscape of lush volcanic soil, ancient forests, and a farming community deeply rooted in craft and tradition.
Elevation: 1800-2100m
Varietals: Bourbon
Milling Process: Natural
Drying Process: Raised beds
Description
Roast Level: Light
We taste: Vanilla cream, candied violet, rainier, cherry jam
Tucked below Rwanda’s Nyungwe Forest, the Kanzu community grows coffee on mist-covered mountainsides as high as 2100 meters. Rich volcanic soils, late-ripening cherries, and meticulous processing at the Kanzu washing station bring out some of the finest coffees in the region.
The result is a vibrant, expressive cup that tells the story of its origin — a landscape of lush volcanic soil, ancient forests, and a farming community deeply rooted in craft and tradition.
Elevation: 1800-2100m
Varietals: Bourbon
Milling Process: Natural
Drying Process: Raised beds
