Why We Love This Coffee

Nestled in the Nyamasheke district of Rwanda’s Western province, the Kanzu washing station stands as a testament to the resilience and growth of the Rwandan coffee industry. Situated at a lofty elevation of 1,836 masl, Kanzu offers breathtaking views of the surrounding green hills adorned with coffee, cassava, sweet potato, sugar cane, bananas, and beans. The station itself is a well-organized jewel, contributing to the economic livelihood of the local community.

The journey of Kanzu coffee begins during the four to five-month harvest season from March to July. The meticulous separation of lots by each outturn throughout the season ensures quality at every step. The station employs fifty local men and women who contribute to the meticulous processing of the cherries. Upon arrival, cherries undergo floating and pulping using a McKinnon disc pulper, followed by a dry fermentation period of sixteen to eighteen hours. Subsequent meticulous washing and soaking take up to eighteen additional hours before the coffee is carefully dried on raised beds, allowing for optimal air circulation.

What makes Kanzu truly exceptional is its remote location. Unlike other accessible washing stations, reaching Kanzu requires a car journey up a winding road to a town called Gatare, followed by a hike to reach its secluded site. It is not possible to drive all the way to Kanzu. Tucked against the expansive Nyungwe national forest, Kanzu benefits from protection against deforestation and biodiversity loss. The forest's cloud cover creates a unique misty microclimate that slows cherry maturation and shields the coffee from climate extremes.

In 2007, Red Fox CEO Aleco Chigounis discovered Kanzu's incredible coffee at the Golden Cup competition. Recognizing its potential despite financial struggles under prior ownership, Dormans took over the washing station in 2009. Over the years, Dormans has invested in infrastructure, trained farmers in agronomic best practices, and improved quality control. Kanzu has since become their sole source of Rwanda volume.

The impact of focused aid on Rwanda's coffee industry is evident, starting with the PEARL Project in 2001 and continuing with SPREAD until 2012. Funded by USAID and U.S. universities, these projects, led by Dr. Tim Schilling, aimed to rebuild the agricultural sector post-genocide. The initiatives included building washing stations, forming coops, and providing training to elevate Rwandese coffee to new heights. Dormans' takeover of Kanzu is a testament to the success of these collaborative efforts, providing farmers with access to specialty coffee markets and prices.

In this beautiful lot, we taste raspberry, lime, plum, red grape, and a hint of black tea in the finish.