Delicate florals, dried apricot, panela, and mild citrus, on the nose introduce a very attractive cup full of flavors ranging from baked apple and black tea to raspberry.
Delightful coffees from the Kanzu washing station have been a fixture on Passenger’s Reserve Lot menu for a number of years. Thanks to our ongoing practice of keeping all of our green (unroasted) coffees preserved and fresh in deep-freeze storage, we often take the opportunity to save small amounts of previously featured harvests in the freezer for future enjoyment. The 2017 vintage from Kanzu was a particularly stellar harvest, and we are very proud to feature it again for a limited time.
Since the end of genocide in 1994, Rwanda, then in a politically and economically crippled state, has been the focus of numerous aid programs. The agricultural sector being no exception, the Rwandese coffee industry received a level of focused attention not known in any other coffee growing region. USAID and US universities initiated major programs starting in 2001 and continuing through 2012 in the country, building washing stations, forming coops and training cuppers and agronomists. The result of all of this concentrated attention has been coffee production of a truly prized quality.
The Kanzu washing station, located on the shores of lake Kivu in the Nyamasheke district of south-west Rwanda, produced this stellar lot. Initially struggling with quality consistency (some years producing amazing coffees, some years producing quite lackluster quality coffee), this washing station was purchased by C. Dorman (a name synonymous with high caliber coffee in East Africa) of Nairobi in 2012. This has been a great boon to specialty coffee as this change of ownership secured Kanzu's consistent production of top quality coffees.
The Kanzu station receives ripe cherry daily during the harvest season. The coffee is pulped using disc pulpers after which it undergoes approximately 24 hours fermentation time. After fermentation, the coffee is washed in long channels, soaked once more overnight and finally allowed to dry on raised beds. The result is a crystalline representation of Rwandan terroir.