At 2,000 masl, Kanzu’s coffee comes from the Nyamasheke growing region in South Central Lake Kivu. At the washing station, cherries are sorted by flotation to remove unripes and then pulped. After pulping, sorting happens in the pre-drying area. This phase is called skin drying- the cherries are pre-dried so that the skin won’t crack under full sun conditions. During skin drying they sort out any further visible defects.

ORIGIN Nyamasheke, Rwanda
VARIETY Bourbon
One of the most cul­tur­al­ly and genet­i­cal­ly impor­tant C. ara­bi­ca vari­eties in the world, known for excel­lent qual­i­ty in the cup at the high­est altitudes. (WCR)
PROCESS Natural

Our flavor notes: Vanilla cream, floral, berry jam

Net Wt. 12oz / 340g
100% SPECIALTY GRADE ARABICA COFFEE

ROASTED AND PACKED AT HEARTWOOD ROASTERY, CHAGRIN FALLS, OH