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Origin: Nyamasheke, Rwanda
Wash Station: Kanzu
Processing: Washed; dry fermented for 16-18 hours in mucilage, then washed and soaked for 18 hours. Dried on raised beds.
Flavor Notes: Red Currant, Blackberry, Hibiscus
The Kanzu wash station is located in the Nyamasheke district of Rwanda’s Western Province, surrounded by green hills of coffee, cassava, sweet potatoes and bananas. At this jewel of a wash station washed coffees spend 16-18 hours fermenting with part of the fruit before being cleaned and dried on raised beds. That time spent with the fruit lends to the red currant and blackberry notes in this coffee. If you enjoy Central American coffees, Rwandan coffees are a great gateway into African origins!