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Rwanda Kanzu


Kanzu is back in the Huck brewing lineup for the fourth year in a row, and we're as excited as ever to roast and brew this gem from Rwanda.

As little as 5-10 years ago, quite a few coffee folks looked down on Southern Hemisphere African coffees in comparison to early summer arrivals from Ethiopia and Kenya.  Luckily for us, Rwanda and Burundi are producing some of the world's best, most interesting, and seemingly always-improving coffees, and sending a strong message to check those old preconceptions at the door. At Huckleberry, we look forward to fresh Rwandas and Burundis just as much as new Ethiopians, and Rwanda Kanzu is a coffee we’ve grown to love year after year.

Kanzu comes to us from the Nyamesheke district on the southern shore of Rwanda's Lake Kivu.  One of the reasons we love Rwandan coffee is that the Lake Kivu area is planted almost entirely in Bourbon, a coffee variety that lends great Rwandan coffees like Kanzu a deep, sugary, syrupy sweetness.  Beyond variety though, Kanzu is blessed by great growing conditions and great work.  The Kanzu washing station sits at 1900 meters above sea level, with many of its farmers bringing their coffee cherry down from even higher in the Nyamesheke hills.  These incredibly high altitudes, combined with excellent harvesting and farming practices, and world-class processing at the washing station, contribute to Kanzu's sparkling brightness and sweet, clean flavors.  

Our partners at Red Fox Coffee Merchants works with the Kanzu washing station to separate out lots from specific periods of Rwanda's harvest, each with subtle differences.  This year we chose the washing station's 15th outturn (that is, essentially the 15th time the workers empty full drying beds), and we couldn't be more excited to roast and brew it for you.  Deep maple syrup sweetness, tangerine brightness, and juicy plum.


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