Tasting Notes: Forest fruit, Wine, Sticky
Process: Natural
Varietal: Red Bourbon
Altitude: 1545 MASL
Origin: Rwanda
About the farm:
Founded in 2014 by Kanyamibwa Edmond, Kanya Washing Station began as a small, family-run operation, established with support from an RTC loan. A local resident with a deep passion for coffee, Edmond used the station as a place to refine his craft and master the art of cherry processing.
Over time, Kanya grew in both capacity and reputation, becoming known for its high-quality coffee. As production expanded, Edmond reinvested in his success, eventually building a second washing station. In 2017, he sold Kanya to RTC to focus on managing his new venture.
Today, Kanya Washing Station maintains a meticulous approach to processing. Freshly harvested cherries are first sorted through flotation tanks to remove defects and underripe fruit. They are then pulped using a Penagos de-pulper, followed by a controlled dry fermentation process lasting 24 to 36 hours. Once the mucilage is removed, the beans are carefully dried on raised beds for 15 to 22 days, ensuring consistent quality and exceptional flavour.
In the cup, this coffee expresses vibrant notes of forest fruits, layered with a rich, wine-like sweetness and a pleasantly sticky, lingering finish.