RWANDA • KANZU
I first roasted Kanzu four years ago and it remains my absolute favourite wash station in all of Rwanda. The cup is extraordinal effervescent, mixing a very delicate and creamy orange note with the floral intensity of jasmine and honeysuckle. It is a perfect cup for cold weather because it has the wonderful depth of earthy desserts and sweets - think of gingerbread, molasses cookies, plum dumplings or sugar pie.
Such a perfect blend of spicy sweetness and creamy citrus is the culmination of several factors: the French Mission Bourbon varietal, the chilly mists that float through the area’s montane forests, and the rich soils of the beautiful Lake Kivu area. However the most crucial element is the extraordinary precession of the station and its 60 contributing farms. This ‘lot 12’ ferments for 12 hours before washing and drying in intermittent warm sun and cool shade.
Orange Sherbet, Jasmine & Molasses Cookie.
Nyamasheke, Western Province.
C. Dorman of Nairobi.
60 Contributing Smallholder Farms.
French Mission Bourbon.
Red Fox Merchants.