Rwanda Kanzu

We Taste: gummy bears - agave nectar - wild plum - cola

Light Roast

RAISING THE BAR: REBUILDING AND EXPANDING ON SPECIALTY COFFEE IN RWANDA Located in Rwanda's Western province in the district of Nyamasheke, Kanzu washing station is a special place. With a backdrop of rolling green hills, the area is planted with crops like coffee trees, cassava, sweet potato, and bananas. The ridge of above the washing station has clear views down to Lake Kivu, which forms the border between Rwanda and the Democratic Republic of Congo. The elevation here results in long ripening and a late harvest, one of the latest in Rwanda’s season. The microclimate of the cloud forest at that elevation, paired with the volcanic soil, makes ideal conditions for high quality coffee production.

Aside from the beautiful scenery, Kanzu is well run and very organized. The washing station produces 4 to 6 shipping containers of coffee per year. During the harvest season, more than 535 smallholder farms bring their cherries to Kanzu. The station employs about 50 locals to process the coffee. Meticulous in their process, coffee cherry is floated and pulped, then undergoes a dry fermentation for up to 18 hours before being washed and soaked. It then is dried for 18 hours on raised beds with mesh bottoms to allow air circulation. Water from processing is reclaimed and treated to help conserve water resources for the community. 

Obtaining quality coffee from Rwanda hasn’t always been easy. Thanks to a number of development projects, investment was made into building infrastructure and training agronomists and quality control personnel. Rwandan coffee is quite special on our menu and this coffee showcases a vibrant flavor profile with exotic sweetness. It’s delicious on drip or espresso as the perfect morning or afternoon coffee.

12 oz / 340 g. 

Orders placed by 3:00 p.m. on Sunday, Monday, Wednesday, Thurday, and Friday will roast and ship the next business day. Thank you!

DOWNLOAD info sheet

This Rwanda Kanzu from Ruby Coffee Roasters originates from the Kanzu washing station in Nyamasheke district, Rwanda's Western province. The washed process emphasizes clarity and brightness while allowing the coffee's natural characteristics to shine through. The roaster identifies vibrant fruit and floral sweetness—wild plum and agave nectar—alongside candy-like notes of gummy bears and cola, suggesting a balanced cup with both acidity and rounded sweetness. These flavor descriptors sit across multiple categories on the flavor wheel, indicating complexity in the cup. Rwandan coffees from this region are known for their clean processing and distinctive flavor profiles, making this lot a representative example of what the Nyamasheke district can offer.