Citrus, Honeydew, Green Apple
Item information
Kanzu Lot 13
Item information
Description
Variety: French Mission Bourbon
Processing: Washed
Crop Year: 2017
Origin: Nyamasheke, Rwanda
Producers: Karambi Small-holders
Altitude: 1800-2100m
Rwandan coffee is experiencing a boom as quality continues to improve across their growing regions. Most of the coffee grown in Nyamasheke is French Mission Bourbon, which produces vibrant fruit flavors and really crisp acidity. The farmers at the Kanzu washing station work together to process their crops, and share production resources to help one another improve quality and yield. This lot of Kanzu coffee is especially bright, with strong citrus acidity kicking in early. There are some cooler honeydew notes present that help mitigate the citrus, and a nice crisp apple finish that helps the cup remain composed. The flavors in this coffee are really well defined, which makes it a great candidate for experimenting with different brew methods. We'd love to hear what you discover!
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4.0 out of 5
Enjoyable
Light but still flavourful. Bright and citrusy. Work great with my French press
Megan Birdsey
Raleigh
Member Since
June '17
4.5 out of 5
Perfect.
Delicious. Smooth. Light. Exactly what I’m looking for.
Jeremy Hales
Gowanda
Member Since
October '17
3.5 out of 5
Solid
Light and bright. Maybe a bit too much on the citrusy side for me, but makes a damn good pour over. Also tried it a couple of times with the Aeropress: I think it tastes better on the bright and clean side (pour over).
Austin Lo
Petoskey
Member Since
January '18
5.0 out of 5
More acid than the Grateful Dead. As much fruit as an orchard.
Bam with the acidity on the front end. And smoooooth with the citrus after the initial hit. A little bitter on the backend, but mellow at the same time. Like a late-life Walter Matthau. Great bean.
Cliff Watson
Omaha
Member Since
February '18
Sweet
This coffee is great in my French press and I can’t wait to taste it from my Hario. I usually don’t like fruity coffee but this was sweet and flavorful enough that I didn’t feel the need to add half and half like I usually do with my coffees.
Katrina Studnicka
Chadron
Member Since
February '18