This coffee is named for the Kanzu washing station. The average Rwandan coffee farmer has around 180 trees, so no single lot can be traced to its direct producer. Instead, many farmers bring their yield to centrally located washing stations. Kanzu is in the Karambi Sector of the Nayamasheke District in southwest Rwanda, near enough the banks of Lake Kiva to see its waters on a clear day. These hills reach over 2200 masl and are covered in nutrient-dense volcanic soil - ideal growing conditions for dense, ripe cherries. Coupled with meticulous processing, Kanzu lots can produce some of the most consistent, clean cups in Eastern Africa. Like all Rwandan coffees, this is 100% Bourbon - a variety known for brewing up smooth cups with balanced acidity and a sweet finish. Kanzu Lot 7's acidity is gently citric, which reminds us of candied lemons. Its core is full of dense, lightly earthy mango, honeydew melons, and stone fruit. That’s balanced by some classic Great Lakes tea-like characteristics, reminding us of lightly roasted Oolong teas. The body is round and coating, with a mildly spicy, nutty, and comforting finish.