In the tropical volcanic soil of Rwanda just west of the famed Lake Kivu, lies the Kanzu coffee station that mills this group of smallholders farmers. This coffee showcases a rich exotic sweetness tasting of different caramelization levels of complex sugars and stone fruits. A great coffee to introduce an origin and unique flavor profile that we don’t purchase from often. The tactile is round, silky and juicy. Performs well as an espresso or filter coffee. Located just west of Lake Kivu’s blue-green (and deadly) waters, the Kanzu station is set against verdant green hills where coffee, sugar cane, and bananas are grown. There is a fertile crown of land around the ancient volcanoes where ash has collected and caused the soil to be rich in minerals. Smallholder producers grow small amounts of bourbon variety coffee alongside sustenance crops of bananas and beans. The Kanzu station begins collecting cherries in March, and harvest stretches all the way to July. Thanks to stellar management and harvest planning, the Kanzu station separates the harvest into outturns. (much like Kenya) Cherries that arrive at the washing station are floated to separate the less dense cherries away, just as an initial quality check before fermentation. A Mckinnnon disc pulper then strips away the outer skin of the cherry, leaving a mucilage covered seed that undergoes a dry fermentation for up to 18 hours. The wastewater is then treated with Effective microorganisms (EMTechnologiesTM) to ensure runoff and erosion are managed, securing precious water resources for the surrounding community. The community surrounding the Kanzu station has been the subject of focused aid efforts since the mid-’90’s which has transformed the Rwandese coffee industry following the end of the genocide. Much of this has been due to USAID and Dr. Tim Schilling, who has led the effort to build collection stations and developed cooperatives. This work has led to the burgeoning market access that specialty coffee grown in Rwanda has experienced over the decade.