Kanya has a delicious, viscous treacle foundation, layered with malt loaf, red berry and baker's chocolate. Zesty orange citrus notes add structure and brightness to the syrupy texture, while black tea florals add further complexity. A finish of orange marmalade banana and dried dates brings the very best out of the deep treacle character. Our roast leans towards filter, French press, and Aeropress brewing. For those with an espresso machine, we recommend pulling your shot longer than a 1:2 ratio to balance out the orange zest and structure. The reward is a syrupy sweet coffee with bold notes of malt fruit loaf, orange marmalade, and banana.

Washing stations sit at the centre of community life, and this is true of Kanya. Around 700 farmers from the surrounding area deliver their harvest to the station. Rwanda has three primary terroir zones, with Kanya located in the Western zone near Lake Kivu. Coffees from this region lean towards berry and cherry notes with molasses and citrus. These characteristics suit natural processing, provided lakeside humidity is carefully managed.

This micro lot expresses that regional profile through a controlled natural process whereby after careful resorting on arrival the cherries are dried over a three week period.