Rwanda Kanzu

Roaster: Mundos Roasting & Co

Region: Nyamasheke District, Western Province

Farm: Various Smallholder farmers

Altitude: 1900 masl

Processing: Washed; Dry Fermentation

Tasting: Sweet, Vanilla, Bean, Plum


Kanzu washing station is located in the Nyamasheke district of Rwanda’s Western province. When the views are clear from the top of the ridge above the washing stations you can see all the way down to Lake Kivu to the west, which stretches the length of Rwanda’s border with the Democratic Republic of the Congo. Kanzu is a jewel of a place — organized and well-run, set against green hills of coffee, cassava, sweet potato, sugar cane, bananas, and beans at 1900 masl. Kanzu employs 50 local men and women during the harvest season. From start to finish, harvest in Rwanda runs about 4-5 months from March to July. Lots are separated by each out turn throughout the season.

After arriving at the washing station, cherry is floated and pulped, using a McKinnon disc pulper. The coffee in parchment then undergoes a dry fermentation for 16-18 hours before the remaining mucilage is washed off, followed by soaking. This typically takes up to 18 hours before the coffee is dried on raised beds with a mesh bottom, allowing for air circulation. The wastewater from the processing is treated with Effective microorganisms (EMTechnologiesTM) to secure the local water resources for the nearby community.

Very few coffee-producing countries have received the kind of focused aid that Rwanda has seen since the end of the genocide in 1994. Beginning in 2001 with the PEARL Project, and continuing with SPREAD, which ended in 2012, the Rwandese coffee industry was the focus of a series of collaborative development projects designed to rebuild the agricultural sector, mainly coffee & cassava, after the devastation of genocide & civil war. PEARL and SPREAD were funded by USAID and U.S. universities and led by Dr. Tim Schilling. By building washing stations, forming coops, and training agronomists, cuppers and quality control personnel, the programs helped to elevate Rwandese coffee to new heights, giving farmers access to specialty coffee markets and prices.

In 2012, Dormans took over Kanzu washing station and spent the intervening years making investments in infrastructure, training farmers on agronomic best practices, and improving quality control.

     Source: Mundos Roasting & Co

Ethiopia Boji

Roaster: Mundos Roasting & Co

Region: Yirgacheffe

Farm: Various Smallholder farmers

Varietal/Cultivar: Heirloom

Altitude: 1800-2200 masl

Processing: Washed

Tasting: White tea, peach, berry


Established in 2013 by Israel Degfa, this lot comes from the Boji washing station located in the woreda of Kochere in the Yirgacheffe region. Coffee grows at an altitude of 1800-2200 masl. The ripe cherry is picked, mechanically demucilaged and soaked for 48-60 hours to remove the remaining of the fruit. Parchment coffee is dried on African raised beds for 12-16 days. Boji is one of the primary coffee processing sites which is strategically situated to process incoming cherry from old growth coffee trees that have reached 25 years of age.

   source: Mundos Roasting & Co

Peru Cajamarca

Roaster: Black Diesel Coffee

Region: Cajamarca

Farm: Various Smallholder Farms

Varietal/Cultivar: Bourbon, Catimor, Caturra, Costa Rica, Typica

Altitude: 1700-1900 meters

Processing: Washed

Tasting: Savory Fruits, Deep Chocolate, Citrus


As an origin, Peru has all the conditions necessary to produce world-class coffee. Its high elevation; prominence of good varieties like Typica, Bourbon, and Caturra; and a quality-focused movement among smallholder growers, especially in cooperatives utilizing organic husbandry, is very encouraging for the future recognition these lots will deservedly receive. There is a softer profile in this coffee from Peru, with a marriage of cocoa, lemon, toffee and caramel, almond, and soft fruit like plum or sweet cherry.

    Source: Cafe Imports