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                Load image into Gallery viewer, Rwanda - Kanzu Natural no.2

            
                Load image into Gallery viewer, Rwanda - Kanzu Natural no.2

            
                Load image into Gallery viewer, Rwanda - Kanzu Natural no.2

            
                Load image into Gallery viewer, Rwanda - Kanzu Natural no.2

Rwanda - Kanzu Natural no.2

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  • Regular price $19.00
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    Origin : Rwanda
    Region : Nyamasheke
    Farm : Plusieurs fermiers locaux
    Cultivar : Bourbon
    Altitude : 1 800 - 2 100 m
    Process : Natural
    Tasting Notes : Strawberry jam, ginger, vanilla

    TASTE

    This lot #2 from Kanzu station undoubtedly stands out as the most suitable choice to impress visitors. With hints of vanilla and candied ginger wrapped in a strawberry jam ambiance, it promises to bring a modern twist to home espresso brewing. Its fruity character showcases a remarkably clean natural process, free from any fermentation notes yet abundant in sweetness. This lot caters to Ethiopian coffee enthusiasts, lovers of juicy Colombian cups and anyone eager to embark on a flavorful exploration!

    ORIGIN

    The lot #2 from the Kanzu washing station, sourced in the municipality of Narambi, Rwanda, stands out as an exceptional choice. Over the years, this station has upheld an outstanding work ethic, providing workers with conditions that go beyond the standard. Remarkably, they even offered specialty livestock during challenging seasons, demonstrating their commitment to their employees’ well-being. This dedication to excellence extends to their coffee processing methods, allowing us to experience the terroir in its purest form, consistently year after year. 

    DRINKING

    Primarily, Kanzu’s natural lot is designed for espresso enjoyment. Whether you prefer elongating the cup to savor the vanilla aroma or adhering to a “classic” ratio, this coffee aims to deliver a harmonious blend of sweetness and acidity. Abundant undertones of strawberry jam, coupled with notes of candied ginger, shape the cup’s body. The subtle hints of vanilla, combined with its smooth and intense body, make it an excellent complement to the other coffees on our menu.

    NB. We suggest letting this coffee rest ideally for 4 to 6 weeks before enjoying it as a filter coffee. This resting period allows the aromas to fully develop during degassing.

    Espresso parameters :
    Ground coffee : 19g
    Result : 42g
    Extraction time : 28 sec

    Drip parameters :
    Ground coffee : 14g
    Result : 210g
    Temperature : 88 C

    Help me choose the right grind.