KANZU STATION

Kanzu Station comes from the Kanzu Community in Rwanda, where cherries are grown at 1,800 meters above sea level and processed naturally — dried slowly on raised beds, whole cherry, to let the fruit sugars work their way into the bean. It's a process that rewards patience, and here it shows: this lot is loud with fruit in a way washed Rwandan coffees rarely are. We built this one for espresso. Pulled as a shot, the raspberry hits first — sharp and jammy, not shy about it — before easing into a crisp red apple acidity that keeps the cup lively rather than heavy. It finishes long and dark, with a baker's chocolate note that rounds everything out and lingers on the palate well after the cup's empty. The body is syrupy, the kind that holds up in milk without disappearing, but it's just as compelling pulled short and sipped black. This is a coffee that tastes like where it's from: high-grown, carefully dried, and grown by a community that's been refining natural process work into something distinctive.