Kanzu has an attractive aroma of caramel malt and clove spice, a flavor of muscovado sugar opens up to accents of Bartlett pear, dried peach, and a spiced orange marmalade note. Full City roasts have a bittersweet tang, with hints of dark stone fruit, and a tannic black tea. City to Full City.
|Drying Method||Raised Bed Sun-Dried|
|Arrival date||November 2017 Arrival|
|Bag size||GrainPro liner|
|Appearance||.4 d/300gr, 16 - 18 screen|
|Roast Recommendations||.4 d/300gr, 16 - 18 screen|
Kanzu is coffee processing station located in the highlands of the Nyamasheke district in Rwanda. This is one example where the beauty of the area seems to correlate to the beauty of the coffee itself. Kanzu is tucked away in a valley near the Nyungwe Forest Preserve. The coffee comes from small-holder farms at altitudes of 1900-2100 meters, which works well for the Bourbon variety coffee they harvest here. Coffee cherry is brought down to this station from hundreds of small farmers situated above the valley floor, or they bring the fruit to collection points Kanzu has set up in a nearby radius. Depulping of the coffee cherry is achieved using a 3-disc Kenya type machine. The coffee is then fermented for 24-48 hours depending on weather (cold snaps slow down the fermentation process). Kanzu has long channels to remove the mucilage from the coffee and grade density, but they also break up the fruit layer by dancing around in the concrete tanks before washing the coffee: It's a great sight, akin to the mythic stomping of the grapes. After soaking for 12 hours, the coffee is laid out to dry on raised beds for air- and sun-drying.
This is our second and final Kanzu arrival of the harvest season. It was the 9th process batch from the mill, and now well rested, offers a complex array of fruit and tea notes in the cup. The dry fragrance of City roasts has the sweetness of minimally-processed sugars, and accents of clove spice and golden raisin. Pouring hot water brings up an attractive mix of caramel malt, black currant herbal tea, and an array of baking spices. Brewing up a batch, I taste muscavado sugars in my City - City+ roast when the cup is hot, along with tea notes and a sort of non-descript berry fruit flavor. Once the coffee cools a bit an orange-like acidity is apparent, and fruited accents come off like Bartlett pear, dried peach, and a spiced orange marmalade note, along with a perfumed note of clove syrup. At darker FC levels, there is more bittersweet tang to the cup, with flavor hints of dark stone fruit, and a tannic black tea aspect in the finish. Kanzu is a complex coffee with loads to offer folks looking for light and bright, to the flavorful mix of dark fruit and cocoa that comes with more robust roast development.