Rwanda Kanzu Natural

This single-origin natural-processed coffee comes from the Kanzu station west of Lake Kivu, Rwanda, grown as Red Bourbon at ~1500–1800 MASL. Beans undergo cherry flotation and dry fermentation, then raised-bed drying. Light-roasted to an expressive light profile, it delivers balanced sweetness and vibrant fruit-forward notes—plum, dried apricot—with milk chocolate and molasses.