Rwanda Kanzu #16 – Onyx Coffee Lab

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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....

This product is archived.

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

Apple Honeycomb Dried Apricot Raw Sugar

Traditional
Modern



-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.

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...

More

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....

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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...

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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...

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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...

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Process

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Drying

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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...

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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...

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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...

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Caffeine

0mg / 12oz

With less than 10mg of caffeine per 12oz cup, these coffees still have full flavor. Whether you are sensitive to or abstain from caffeine, you can enjoy them in the morning, noon, and night.

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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...

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| 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...

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.

Green Cost

$4.65

The subject of paying for green coffee is inherently complicated. While the amount paid is very important, the payment terms and type of contract negotiated during the purchase are also...

Pay Structure

B

These ratings do not signify the “ethical grade” of a purchased coffee, instead they are created to show data to everyone. These ratings simply signify how much we understand what...

Market Price

$1.64

Since coffee was first sold, producers have sought to increase or maintain the price of their product. In 1988, the first certified Fair Trade coffee was sold in Holland as...

Transportation

$0.09

This number represents the cost we incurred while the coffee was moved from the producing country to our roastery in Arkansas. The amount of information we supply here is correlated...

Cup Score

87

As we travel the world and taste coffees, we evaluate all the coffees we taste on a scoresheet developed by coffee professionals around the world. Through this, we can participate...

Lot Size

2699LBS

Lot size is seemingly straightforward when taken at face value, but it gets more convoluted as you look closely at the vernacular of the specialty coffee industry. Terms such as...

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