Description

In the rolling highlands of Rwanda, smallholder producers cultivate Bourbon varieties in fertile volcanic soils nourished by high altitude and seasonal rainfall. At Kanya Washing Station carefully selected cherries are processed with meticulous attention to detail, using traditional washed methods to produce a clean and vibrant cup. This coffee presents a refined profile with notes of red berries, orange zest, raisin, fig, lime, and caramel supported by a silky body and bright, juicy acidity. Extended fermentation and slow drying on raised beds create exceptional clarity, balance in the cup and define the country’s finest washed coffees.