Rwanda Nyamasheke – Kanzu Washing Station

Tasting Notes: Plum • Orange • Baking Spices 🍑🍊🌿

Coffees from the shores of Lake Kivu in western Rwanda are consistently some of the most compelling we taste each year. The combination of extreme elevation, cool lake influence, and mineral-rich soils creates coffees with remarkable structure, density, and clarity. This lot from Kanzu is a perfect example of why the region has earned such a strong reputation.

In the cup, this coffee is elegant yet expressive. A dense, polished body carries ripe plum sweetness, bright orange acidity, and a gentle warmth reminiscent of baking spices. The acidity is refined rather than sharp, lending balance and depth, while the finish is long, clean, and quietly complex.

About the Producer – Kanzu Washing Station

Kanzu is a privately owned washing station located in Nyamasheke, in Rwanda’s Western Province. It works with a relatively small network of local producers, most of whom cultivate coffee in small backyard garden plots on steep hillsides overlooking Lake Kivu.

Despite its modest scale, Kanzu has earned an exceptional reputation for quality. Careful cherry selection, disciplined processing, and a strong focus on consistency have made coffees from this station highly sought after by top specialty buyers around the world. The station’s approach emphasizes transparency, farmer relationships, and meticulous attention at every stage of production.

Growing Region & Terroir

Nyamasheke sits at 2,200 meters above sea level, among the highest coffee-growing elevations in Rwanda. The proximity to Lake Kivu helps moderate temperatures, allowing for slow cherry maturation and the development of complex sugars. Bourbon thrives here, producing coffees with both sweetness and structure, often marked by stone fruit, citrus, and subtle spice.

In the Cup

This is a composed and quietly powerful coffee. Plum sweetness anchors the profile, lifted by orange zest-like brightness and framed by soft baking spice notes that add warmth and complexity. The mouthfeel is dense and refined, with a finish that lingers cleanly and invites another sip.

A classic expression of western Rwanda—balanced, nuanced, and deeply satisfying.

What is the roast recency?

SEY doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, SEY  typically roast light.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.