Rwanda Kanzu #16 – Onyx Coffee Lab

Join Our Pilgrimage

Sign up for Onyx emails to journey with us, unlocking first access to everything we're excited to share - new coffee releases, resources and recipes, exclusive promotions, and more.

The 2024 Advent Calendar Has Arrived!

YOU'RE WELCOME:

FREE shipping for orders over $40

TRENDING COFFEE:

Costa Rica Las Lajas Natural Ethiopia Hambela Alaka Colombia Tio Conejo Gesha Honey Honduras Montaña Congolón Cold Brew

ONYX IS MY PAL

FREE shipping for orders over $40

TEA:

New Teas offerings have launched now in eco sachets. We've taken weighing to the tenth of a gram out of your hands so that each cup is perfect. We suggest trying Onyx Tealight which has organic oats and honey along with black tea and cinnamon to create a complex sweetness and silky mouthfeel tea experience.

JON'S WISDOM:

Twitter is the K-cup of Coffee....

YOU'RE WELCOME:

FREE shipping for orders over $40

TRENDING COFFEE:

Costa Rica Las Lajas Natural Ethiopia Hambela Alaka Colombia Tio Conejo Gesha Honey Honduras Montaña Congolón Cold Brew

ONYX IS MY PAL

FREE shipping for orders over $40

TEA:

New Teas offerings have launched now in eco sachets. We've taken weighing to the tenth of a gram out of your hands so that each cup is perfect. We suggest trying Onyx Tealight which has organic oats and honey along with black tea and cinnamon to create a complex sweetness and silky mouthfeel tea experience.

JON'S WISDOM:

Twitter is the K-cup of Coffee....

R w a n d a K a n z u # 1 6

Apple | Honeycomb | Dried Apricot | Raw Sugar

Traditional
Modern
This product is archived.



-81 LBS


Moderate


Diedrich CR-35




Coffee Summary


Rwanda


Bourbon


N/A



Washed & Raised-Bed Dried

Traditional
Modern

Abstract

Hover over each feature to learn more.

Bright, structured, and sweet. Three notes come up repeatedly when we taste this balanced micro-lot produced by our friends at the Kanzu Station near Lake Kivu in Rwanda. We've purchased this coffee year after year, and it'll be no wonder why after tasting.

Origin

Rwanda

Rwandan coffee production has evolved significantly, emerging from colonial coercion to offer truly exceptional coffees. Despite a devastating past, Rwanda has rebuilt, relying on its bright, floral, and citrus-forward coffees. The country's commitment to specialty coffee has fostered partnerships with international buyers and roasters, driving economic growth and elevating Rwanda's coffee profile globally. We work with cooperative-led mills to process smallholder-produced coffees, purchasing both micro and macro-lots from across the country.

Elevation

1900 MASL

Elevation influences coffee cultivation, impacting flavor and quality. Higher elevations offer cooler temperatures, slowing the growth of coffee cherries, allowing more time for complex sugar and flavor development. This results in coffee with brighter acidity and a nuanced flavor profile. Additionally, cooler conditions at high altitudes reduce pests and diseases, making these coffees highly prized for their superior quality and distinct taste.

Variety

Bourbon

Bourbon (pronounced Bor-Bone) originally hails from the island known as La Réunion. It spread to Brazil and onwards, and now is grown worldwide. It is slowly being replaced by more 'modern' varieties with better yield and disease resistance, but we love that classic, juicy Bourbon profile when we come across it.

Harvest

Rwanda

The regions of Rwanda, Burundi, and Uganda all share a similar harvest window. The pickings begin around August and extend through October. A few months ahead of most East African countries, the freshness season extends from December to April typically, with our purchasing and selection happening within the months of September and October.

Process

Drying

Roasting

Diedrich CR-35

Prior to production, each roast goes through a rigorous dial-in process, where we fine-tune our temperature curves. We roast to tight tolerances, with no more than 1° deviation from target temperatures, ensuring quality and consistency in each batch.

Agtron

#72.2 Moderate

Referring to medium as moderate is an intentional choice to highlight the roasting process, which is also referred to as development. Coffees within the moderate range exhibit notes in line with terroir, with a hint of sugar-browning. These characteristics are backed by a medium to high perceived acidity with a balanced tactile and sweetness, and they adapt easily from espresso to filter preparation.

Inventory

-81 LBS

Day after day, producers, roasters, and cuppers alike all spend countless hours of work to produce and roast small, traceable lots that we within specialty coffee call microlots. Ranging anywhere from a few lbs to many pallets, this nebulous category refers to a traceable single-origin, producer or even specific picking date. Is all that hard work keeping things separate worth it? That is up for you to decide...

Extraction

Filter extraction offers a clean, nuanced flavor with distinct layers, ideal for appreciating subtle notes. Espresso extraction is intense and concentrated, highlighting bold, rich flavors with crema. It's usually suited for milk-based drinks, providing a robust foundation.

| 2.1126° S, 29.6200° E | Coffee Export: 24 kT | HARVEST SEASON: September | Avg Elevation: 1500 MASL | Rainfall: 50" | 2.1126° S, 29.6200° E | Coffee Export: 24 kT | HARVEST SEASON: September | Avg Elevation: 1500 MASL | Rainfall: 50" |

T h e S t o r y

Situated just west of the sparkling blue (and perilous) waters of Lake Kivu, the Kanzu station is nestled amidst lush green hills that cultivate coffee, sugar cane, and bananas. The fertile expanse surrounding the ancient volcanoes, where ash accumulation enriches the soil with minerals, serves as the ideal terrain for...

E x t r a c t i o n G u i d e s

 

Overview

Origami, Kalita Flat Filter &

Coffee: 20g

Water: 300g @ 204°F


Grind
490µm

Grind Calculator →

Recipe

0:00 - Spiral Bloom - 40g
0:30 - Center Pour - 100g
0:55 - Center pour - 160g
1:20 - Spiral pour - 225g
1:40 - Spiral pour - 300g

FEATURED EQUIPMENT

 

Overview

Coffee: 18.5g

Yield: 50g

Recipe

Line Pressure: 0-3.5s

9 Bar Until Done

FEATURED EQUIPMENT

 

Resumen

Origami, Kalita Flat Filter &

Café: 20g

Agua: 300g @ 96°C


Molido
490µm

Calculador de molido →

Receta

0:00 - Spiral Bloom - 40g
0:30 - Center Pour - 100g
0:55 - Center pour - 160g
1:20 - Spiral pour - 225g
1:40 - Spiral pour - 300g

PRODUCTOS DESTACADOS

 

Resumen

Café: 18.5g

Rendimiento: 50g

Receta

Line Pressure: 0-3.5s

9 Bar hasta que esté listo.

PRODUCTOS DESTACADOS

T r a n s p a r e n c y

We as a company believe that transparency is unbelievably important. The point of listing things below is not to justify what we charge or what we profit, but to give a realistic snapshot of the industry and how specialty coffee can be different than other commodity industries.

 

$-.--

Transportation

 

$-.--

Green Cost

 

$-.--

Production

$1.8

Fair Trade Min.

87

Cup Score

2699LBS

Lot Size

B

Transparency Grade

$1.64

C Market

ADDED TO CART: