How to brew this

Suggestion
Ratio
1:2.4
1:16
Temp
94°C

A starting point based on this bean's roast level. Open Tazzina to dial in the grind on your grinder.

About this bean

Roast level
Light · 2/10
Type
Single origin
Origin
Nyamasheke, Western Province, Rwanda
Process
Washed
Tasting notes
Mulling spicesOrange peelBaked fruit
Varietal
Bourbon
Species
Arabica
Altitude
2200 masl
Farm
Kanzu
Current lot
Lot #16
Current harvest
July 2026
About
This is our first release of the upcoming Rwandan season. We look forward to these coffees every year, and this lot is a fitting start. In the cup we find mulling spices, orange peel, and baked fruit. Processing: Hand-picked at peak ripeness. Floated to further remove defects. De-pulped. Dry-fermented for 24-36 hours. Washed. Dried on raised beds until moisture content reaches 10.5%.

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FAQ

Where does Kanzu come from?

Kanzu comes from Nyamasheke, Western Province, Rwanda. It is a washed coffee. It grows at 2200 masl.

What does Kanzu taste like?

Sey lists mulling spices, orange peel and baked fruit.

How do I brew Kanzu?

Start at 1:2.4 for espresso or 1:16 for pour-over. Brew it at 94°C (200°F). Grind depends on your grinder, so there is no single number: Tazzina translates the community grind to your grinder, or guides you to it by taste.

What is Tazzina?

Tazzina is a free iPhone and iPad app for coffee. Save a brew for every bean, grinder, and brew method, dial it in with guided steps, and repeat the cups you love.