Rwanda Kanzu Coffee

CUPPING NOTES FROM OUR HEAD ROASTER

From the start of the brewing process this lot offers warmth, with notes of dried figs and blackberries and finishes with soft notes of grapefruit. A washed coffee grown in the region of Nyamasheke, this release is a stunning representation of Rwandan coffees.

ORIGIN

Farm: Kanzu Lot 15 Region: Nyamasheke Process: Washed Variety: Bourbon Elevation: 1800-2100masl

Sourced from the Nyamasheke region of Rwanda, this Kanzu Lot 15 selection represents the meticulous standards of Press Coffee Roasters. The coffee is composed entirely of the Bourbon varietal, a plant celebrated for its balanced sweetness and complex profile. Grown at elevations between 1800 and 2100 meters, the cherries undergo a washed process, a technique often utilized to highlight the inherent acidity and clean finish of the bean.

In the cup, this lot presents a vibrant interplay of dried figs, blackberries, and grapefruit. While these specific notes reflect the unique terroir of the Kanzu station, enthusiasts often use the flavor wheel to categorize such distinct fruit-forward characteristics. By focusing on traditional processing and high-altitude cultivation, this offering provides a clear expression of Rwandan coffee production, emphasizing the clarity and depth that define the region's output.