Earlier this year we talked a bit about Rwanda’s coffee history, along with challenging political history. We’re quite excited about this new bean and they also use a fun method in fermentation, not unlike grape-stomping, to help release the mucilage from the coffee.
Meet the Bean: Rwanda Kivu Kanzu
Tasting Notes: Honey, red raisin, Concord grape, marzipan, baking spice, cocoa bittersweetness
Process: Wet Process
About the Farm: Kanzu is from the southwest area of Lake Kivu in the Nyamasheke district in Rwanda. This is one example where the beauty of the area seems to correlate to the beauty of the coffee itself. Kanzu is tucked away in a valley surrounded by mountain peaks. The physical processing of Kanzu remains fairly consistent. Coffee cherry is brought down to this station from hundreds of small farmers situated above the valley floor, or they bring the fruit to collection points Kanzu has set up in a nearby radius. Depulping of the coffee cherry is achieved using a 3-disc machine of Kenya manufacture. The coffee is then fermented for nearly 24 hours. Kanzu has long channels to remove the mucilage from the coffee and grade density, but they also break up the fruit layer by dancing around in the concrete tanks before washing the coffee: It’s a great sight, akin to the quasi-mythic stomping of the grapes. After soaking for 12 hours, the coffee is laid out to dry on raised beds for air- and sun-drying. Much of this coffee is grown at altitudes of 1900-2000+ meters, which works well for the Bourbon variety coffee.
This coffee is part of Coffee Shrub’s Farm Gate pricing program. The Farm description is also from Coffee Shrub- we love their tight relationships with farms.