The coffee at Kanzu Washing Station in Nyamasheke, Rwanda, grows in rich volcanic soil on steep hills that tower over the station, reaching up to 2100 meters. The washing station employs over 50 workers during harvest season, which lasts for 20 weeks. The lots are separated out week by week. The coffee cherries are sent to the station from farms located in the eight villages in the surrounding area. During processing, wastewater at the station is treated with microorganisms to minimize the environmental impact of reintroducing that water into local waterways. This is Madcap’s 9th year purchasing Kanzu. Through the years, we’ve had the opportunity to witness Kanzu Washing Station’s steady dedication to quality along
with improving infrastructure and farming practices. In this year’s cup, we’re tasting round and juicy notes of pineapple, cherry, and allspice.

Kanzu

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Kanzu

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