If Fruit Gushers were grown at high altitude and fermented with intention, they might taste like this. Kanzu is one of Rwanda’s most revered washing stations, perched in the Nyamasheke District where rain from the Nyungwe Forest kisses the hills and slows everything down, cherry ripening included. That slower maturation pays off: this cup is snappy, bright, and clean, with layers of tangy red fruit, structured acidity, and a finish that doesn’t quit.
We love this lot for its punchy citrus and berry notes, especially brewed as pour over or AeroPress. It’s got that cool-morning-sharpness kind of energy, like waking up in a cabin with no signal and the urge to paint all day.
Country: Rwanda
Region: Western Province
District: Nyamasheke
Washing Station: Kanzu
Producers: Various smallholder farmers
Altitude: 1700–1900 masl
Variety: Bourbon
Process: Fully washed, fermented in tiled tanks, dried on raised beds
Harvest: Seasonal
Best for: Filter, Chemex, AeroPress
Kanzu is not your average station. You can’t just drive up to it; it requires a detour, a hike, and some dedication, much like the farmers who bring their cherry there. It sits close to the Nyungwe Forest National Park, one of the oldest rainforests in Africa and a biodiversity hotspot. This geography matters: cooler temperatures and rich volcanic soils mean slower cherry development and more complexity in the cup.
The station serves smallholder producers farming plots often less than a hectare, most grow Bourbon variety trees. These coffees are hand-picked, fully washed, fermented in tiled tanks, and then dried on raised beds under the shifting Rwandan sky. The result is a coffee that’s laser-clean and fruit-laced without tipping into sweetness overload.
Kanzu was established during a critical time in Rwanda’s recovery and benefited from international development projects that supported quality infrastructure and farmer training. But its current reputation has less to do with aid and everything to do with execution: the team at Kanzu consistently turns out some of the most electric coffees in the region.
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