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HomeCoffeesKanzu Medium, Rwanda
Nyamasheke, Western Province · Rwanda

Kanzu Medium, Rwanda

Washed French Mission Bourbon, grown at 6200 to 7200 masl

Roasted by George Howell Coffee

Available now· checked 3 Aug
Washing StationRoaster-stated
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Details

RoasteryGeorge Howell Coffee· Acton, USA
Washing StationKanzu, Rwanda?
ProducerSmall Farmers
ProcessWashed✓
HarvestJune-July 2025✓
Altitude6200 to 7200 masl✓
ClimateTropical savanna
VarietiesFrench Mission Bourbon✓
RoastMedium✓
Tasting notesDark Chocolate, Plum, Orange✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • Dark Chocolate
    Nutty/Cocoa › Dark Chocolate
  • Plum
    Fruity › Dried
  • Orange
    Fruity › Citrus › Orange

Supply Chain

  1. Washing Station

    Kanzu, Rwanda

    Grown by Small Farmers · Nyamasheke, Western Province

  2. Harvest

    Washed · 2025

  3. Roasted by

    This harvest, roasted 2 ways

    the same physical green coffee: compare each roaster's interpretation

    1. GH

      George Howell Coffee

      · viewing

      Kanzu Medium, Rwanda

    2. GH

      George Howell Coffee

      Kanzu, Rwanda

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarKanzu, RwandaRwanda Kanzu CoffeeRwanda KanzuRwanda KanzuRwanda KanzuJarama RwandaMore from this producerSmall Farmers28More from this farmKanzu8 moreSimilar flavour profileDark Chocolate, Plum, Orange2483Same processWashed13025From the same originRwanda748More from this roasterGeorge Howell Coffee42 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashedAltitude6200 to 7200 maslRoastMedium
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability

Harvest sourceObserved