This natural processed coffee comes from the Kanzu washing station in the Nyamasheke region of Rwanda, located at 1836 meters above sea level near Lake Kivu. The station works with over 535 farmers growing coffee at extremely high elevations ranging from 2000 to 2200 meters in volcanic soil. The region borders the biodiverse Nyungwe National Forest, which creates a special misty microclimate that slows cherry maturation. After harvest, cherries are floated and pulped using a McKinnon disc pulper, then undergo dry fermentation for 16-18 hours before mucilage is washed off, followed by soaking for up to 18 hours, and finally dried on raised mesh beds.
