Grown on the western edge of Lake Kivu, this cup is all about clarity, balance, and sweetness. No fluff, just focus. The Kanzu station sits in rich volcanic soil where smallholder farmers grow Bourbon variety coffee with care and consistency. The result is a steady, structured brew with notes of apricot and sweet cane sugar that glide through every sip. Rwanda’s specialty coffee game is strong. It’s driven by purpose, not trend. Long-standing partnerships with global buyers are pushing quality forward and putting Rwandan coffee on more serious radars. At Kanzu, quality isn’t guessed. It’s earned. Cherries are floated to sort for density, pulped with a McKinnon disc to strip the skin, then left to dry ferment for up to 18 hours. Long enough to build depth, not noise. Water waste is managed with care. It’s treated using effective microorganisms to protect the community’s supply and keep things sustainable from seed to sip.