- Cyprien Ntamukunzi & 700 Producers
- Rutiti, Karambi
- Red Bourbon
- 1,600 - 2,000 masl
Kanzu mill is located a few miles from Kivu, near the Congo border. Its walls are marked with red paint which signified our arrival. We exited our car on the neighbouring road and walked through a humble village, listening to people singing hymns in a nearby church.
Soon after, we caught sight of a lone farmer lead his goats along a narrow path towards the mill. We were welcomed by a young boy, whose summer job was to guard the mill during the off season. This boy had a precocious nature and we inferred it was best not to get on the wrong side of him.
Cyprien, is the manager of the mill; he met us and informed us about the farmers who inhabit the surrounding hills and have grown coffee for these lots since the mill was built in 2012. This coffee is built from a lot made up of the work of hundreds of people, whose signature varietal, Red Bourbon has formed the backbone of Rwandan coffee.
Espresso: 1:2 dose to yield, extracted in 28-36 secs
Filter: 0.07:1 coffee to water, brewed in 3-4 mins
Roast days are Tuesdays and Fridays. All orders placed by midnight the day before will be sent out first-class on the roast day.
We create a new and unique profile for each coffee we roast. Although the profiles are different, our approach is always the same, to highlight and accentuate the flavours created at the farm and mill. This means we don’t label our coffees as espresso, filter, dark or light roast. All of our coffees are omni-roast, meant to be delicious however you brew. We believe the heart of speciality is keeping the identity and character of every coffee intact and alive, no matter the brew method.