Rwanda - Kanzu Lot #18
Date, Pine Tree Honey, Gala Apple
RESPONSIBLY SOURCED
METICULOUSLY ROASTED
GIVING BACK
Date, Gala Apple, Pine Tree Honey
Limited Time Offering - This is a coffee to set off your spring right. From western region of Nyamasheke, our newest Rwanda offering is the sweetest coffee you’ll have this upcoming season. We at GG have always had a soft spot for the bourbon coffee varietal, and this washed coffee will go down as one of the all-time classics. The bourbon varietal has been around for ages, in fact bourbon is the precursor to more widely available varietals such as Caturra and Catuai. Bourbon trees are amongst the tallest in the coffee growing variety, leading to low production and high demand. We definitely know why! Our bourbon lot, number 18 to be precise, gives us the sweetest notes of gala apple, date, and pine tree honey. Kick off your spring right with the sweetest, juiciest cup tomorrow morning.
Details
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Producer Karambi Smallholders
Region Nyamasheke
Process Washed
Elevation 1800-2100 masl
Variety Bourbon
Source
One thing that feels special about Kanzu is that unlike other washing stations which are fairly accessible from the roads, Kanzu doesn’t have road access. So, you drive all the way up a winding road to a town called Gatare, then hike the rest of the way. The Kanzu washing station is nestled against a huge national forest called Nyungwe, so it’s protected for biodiversity and from deforestation. The forest collects cloud cover, generating a special misty microclimate that slows cherry maturation and protects the coffee from climate extremes. It’s right above Lake Kivu and the view looks down on the watershed, all the way down to the lake itself. Kanzu is on the downslope right below this forest, at an extremely high elevation, and we see how the climate plays a huge role in the flavor development of these coffees. The cherries here ripen a lot later than most of the country and are frequently one of the last harvests of the season. This lot is dried on raised beds for 16-18 hours, followed by soaking for an additional 18 hours.
