Rwanda Kivu Kanzu

Rich caramel flavor as well as panella sugar, with an ever so slight floral nut in the cooled cup. Pulpy citrus flavors emerge as well, which is balanced out with a clean, malic acidy. Full City roasts produce more of a layered chocolate profile, along with apple and pear. The finish is sweet like brown sugar, and has a density that is like red honey. Kanzu is such a sweet cup of coffee, and "complete" in terms of aromatics, sweetness, acidity, and mouthfeel. City to Full City.
Out of stock
90
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Africa
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date Nov 27 2013
Lot size 152bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade A1
Appearance .4 d/300gr, 15+ screen
Roast Recommendations Very versatile across the range from City to Full City levels. Best to avoid 2nd crack.
Weight 1 LB
Recommended for Espresso Yes
Kanzu is from the southwestern area of Lake Kivu in the Nyamasheke district, one of the most amazing growing regions 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 surrounded by mountain peaks. The washing station had some issues in the past but changed ownership two years ago. The physical processing of Kanzu remains fairly consistent. Coffee cherry is brought down to this station from hundreds of small farmers situated above the valley floor. Depulping of the coffee cherry is achieved using disc machines, similar to those found in Kenya. The coffee is then fermented for nearly 24 hours and washed in long channels. After soaking, the coffee is laid out to dry on raised beds, which facilitate airflow and ultimately allows for moisture to dissipate efficiently. Much of this coffee is grown at 2000 meters and up, which works well for the near-sole planting of Bourbon variety coffee. I have visited Kanzu often and seen consistent improvement in the way they are helping their farmers deliver better coffee, and in the processing method.
This year's lot of Kanzu is more fruited than last, and with an elevated sweetness both aromatically and in cup profile. The dry fragrance of light roasts have a nice scent of cherry juice, light brown sugar, and apple butter with cinnamon and all-spice. Dark roasts have a sweet cocoa powder smell along with toasted caramels. Pouring hot water brings up an amazing mix of fresh caramel and dark fruits, like plum and raisin. Breaking the crust reveals a sweet smell of praline nut and vanilla bean. The cup is juicy, flat out. Flavors of sweet citrus and developed sugars are propped up by 'hefty' body. At City+ there's a rich caramel flavor as well as panella sugar, with an ever so slight floral nut in the cooled cup. Pulpy citrus flavors emerge as well, which is balanced out with a clean, malic acidy. Full City roasts produce more of a layered chocolate profile, along with apple and pear. The finish is sweet like brown sugar, and has a density that is like red honey. This coffee maintains its structure at darker roast levels, but is best outside of 2nd crack, with the oils just below the surface. Kanzu is such a sweet cup of coffee, and "complete" in terms of aromatics, sweetness, acidity, and mouthfeel. Kanzu is also a great candidate for single origin espresso.