Limited Roast - Light RWANDA Perched at 1,836 masl in Rwanda's Nyamasheke district, the Kanzu washing station symbolizes the resilience and growth of the country's coffee industry. The remote station, requiring both a car journey and a hike to access, employs fifty locals during the 4-5 month harvest season, meticulously processing cherries to create a unique coffee profile. Protected within the Nyungwe national forest, Kanzu benefits from a misty microclimate, contributing to its exceptional flavors of lime, currant, raspberry, and a delightful hint of black tea in the finish. PRODUCER: Karambi small-holders (1-2 hectares each on average) ORIGIN: Karambi, Nyamasheke, Western Rwanda PROCESSING STATION: Kanzu VARIETY: Bourbon ELEVATION: 1,800 - 2,100 masl PROCESS: Washed (16-18 hours dry fermentation followed by soaking), dried on raised beds HARVEST: Summer 2026 TASTING: Lime & black tea, tangy Limited Roast - Light RWANDA Perched at 1,836 masl in Rwanda's Nyamasheke district, the Kanzu washing station symbolizes the resilience and growth of the country's coffee industry. The remote station, requiring both a car journey and a hike to access, employs fifty locals during the 4-5 month harvest season, meticulously processing cherries to create a unique coffee profile. Protected within the Nyungwe national forest, Kanzu benefits from a misty microclimate, contributing to its exceptional flavors of lime, currant, raspberry, and a delightful hint of black tea in the finish. PRODUCER: Karambi small-holders (1-2 hectares each on average) ORIGIN: Karambi, Nyamasheke, Western Rwanda PROCESSING STATION: Kanzu VARIETY: Bourbon ELEVATION: 1,800 - 2,100 masl PROCESS: Washed (16-18 hours dry fermentation followed by soaking), dried on raised beds HARVEST: Summer 2026 TASTING: Lime & black tea, tangy

Limited Roast - Light RWANDA Perched at 1,836 masl in Rwanda's Nyamasheke district, the Kanzu washing station symbolizes the resilience and growth of the country's coffee industry. The remote station, requiring both a car journey and a hike to access, employs fifty locals during the 4-5 month harvest season, meticulously processing cherries to create a unique coffee profile. Protected within the Nyungwe national forest, Kanzu benefits from a misty microclimate, contributing to its exceptional flavors of lime, currant, raspberry, and a delightful hint of black tea in the finish. PRODUCER: Karambi small-holders (1-2 hectares each on average) ORIGIN: Karambi, Nyamasheke, Western Rwanda PROCESSING STATION: Kanzu VARIETY: Bourbon ELEVATION: 1,800 - 2,100 masl PROCESS: Washed (16-18 hours dry fermentation followed by soaking), dried on raised beds HARVEST: Summer 2026 TASTING: Lime & black tea, tangy Limited Roast - Light RWANDA Perched at 1,836 masl in Rwanda's Nyamasheke district, the Kanzu washing station symbolizes the resilience and growth of the country's coffee industry. The remote station, requiring both a car journey and a hike to access, employs fifty locals during the 4-5 month harvest season, meticulously processing cherries to create a unique coffee profile. Protected within the Nyungwe national forest, Kanzu benefits from a misty microclimate, contributing to its exceptional flavors of lime, currant, raspberry, and a delightful hint of black tea in the finish. PRODUCER: Karambi small-holders (1-2 hectares each on average) ORIGIN: Karambi, Nyamasheke, Western Rwanda PROCESSING STATION: Kanzu VARIETY: Bourbon ELEVATION: 1,800 - 2,100 masl PROCESS: Washed (16-18 hours dry fermentation followed by soaking), dried on raised beds HARVEST: Summer 2026 TASTING: Lime & black tea, tangy