Kanzu #22 - LIMITED ROAST: LIGHT

Regular price $20.00

RWANDA

TASTING: Honey & plum, sweet
GROWER/PRODUCER: 50 locals
ORIGIN: Nyamasheke, Western Rwanda
PROCESSING STATION: Kanzu
VARIETY: Bourbon
ELEVATION: 1,800 - 2,100 masl
PROCESS: Washed. Dry ferment 16-18 hours followed by soaking for 18 hours
HARVEST: Summer 2021


Net wt. 10oz (285g)

 PREORDER ─ This coffee will roast and ship on 5/18. ─  PREORDER ─

Rwanda! It's been a few years since we've featured a Rwandan coffee and we're happy to have one back on the offering sheet for you. This coffee has a fun profile of brown sugar, cinnamon, honey, and plum. It is sweet and comforting with a unique profile.

This coffee is roasted to a "normal light" level. It’s important to note that neither “standard light” nor “Nordic light” give any signs of roasty flavor, no matter how high you push your extractions. The only difference is that at a given extraction percentage, let’s say 22%, the Nordic light roast will have slightly more acidity and slightly less sweetness than the standard light roast. This can cause issues if you are equipment-limited to let’s say 20% extraction (like if you have a very cheap grinder). A Nordic light roast coffee may always taste underextracted (sour, vegetal) at that yield, whereas a standard light roast may give you enough sweetness to be an enjoyable brew.

From our importer:

"Kanzu washing station is located in the Nyamasheke district of Rwanda’s Western province. When the views are clear from the top of the ridge above the washing stations you can see all the way down to Lake Kivu to the west, which stretches the length of Rwanda’s border with the Democratic Republic of the Congo. Kanzu is a jewel of a place — organized and well-run, set against green hills of coffee, cassava, sweet potato, sugar cane, bananas, and beans at 1900 masl. Kanzu employs 50 local men and women during the harvest season. From start to finish, harvest in Rwanda runs about 4-5 months from March to July. Lots are separated by each outturn throughout the season.

After arriving at the washing station, cherry is floated and pulped, using a McKinnon disc pulper. The coffee in parchment then undergoes a dry fermentation for 16-18 hours before the remaining mucilage is washed off, followed by soaking. This typically takes up to 18 hours before the coffee is dried on raised beds with a mesh bottom, allowing for air circulation. The wastewater from the processing is treated with Effective microorganisms (EMTechnologiesTM) to secure the local water resources for the nearby community. Very few coffee-producing countries have received the kind of focused aid that Rwanda has seen since the end of the genocide in 1994. Beginning in 2001 with the PEARL Project, and continuing with SPREAD, which ended in 2012, the Rwandese coffee industry was the focus of a series of collaborative development projects designed to rebuild the agricultural sector, mainly coffee & cassava, after the devastation of genocide & civil war. PEARL and SPREAD were funded by USAID and U.S. universities and led by Dr. Tim Schilling. By building washing stations, forming coops, and training agronomists, cuppers and quality control personnel, the programs helped to elevate Rwandese coffee to new heights, giving farmers access to specialty coffee markets and prices.
In 2012, Dormans took over Kanzu washing station and spent the intervening years making investments in infrastructure, training farmers on agronomic best practices, and improving quality control."

 PREORDER ─ This coffee will roast and ship on 5/18. ─  PREORDER ─

Roasting and Shipping Schedule:

Coffee is roasted on Wednesdays. If you order anytime up until 3pm Tuesday, we will roast and ship the next day. Orders received after 3pm Tuesday may not get roasted until the following week. If we have extra inventory, we will ship ASAP. Email us at shippingwoes (at) vibrantcoffeeroasters.com if you have questions about when your order will be roasted and/or shipped.