Kanzu, one of Stumptown’s earliest relationships in Rwanda, initially appeared on our menu in 2008 as a Grand Cru coffee. Kayijuka Alphonce built the Kanzu washing station in 2004 and began processing coffee cherry during the 2006 season. In 2007, Kanzu received high honors with 4th place in the Rwandan Golden Cup. Stumptown purchased the Golden Cup lot and began a relationship that continues today.
Kanzu is in the Nyamasheke district of the Western Province, in an area formerly referred to as the Cyangugu Province. Livelihoods are predominately based on agriculture and farming, growing crops of potatoes, peas, cabbage, wheat, tea and coffee. Located near the shores of Lake Kivu, Kanzu sits in a valley between three mountain peaks with member farms perched on the above slopes. Right across the valley is the northern border of the Nyungwe Forest, a mountainous rainforest that was established as a reserve in 1933. The lush ecosystem, volcanic soils, and high altitudes make this a good area for coffee cultivation.
In 2010 Kanzu began production after a one year hiatus due to a lack in financing which affected many small business owners around the globe. Now in partnership with the Kivu Arabica Coffee Company, a local dry mill and exporter, Kanzu has the financing it needs and is stronger than ever. All 61 member producers from the surrounding area are selling their coffee cherries to Kanzu. Each producer has between 1000 and 8000 trees on farms around their homes. The harvest season begins in February and ends in July, with annual production averaging 200 tons of cherries. Alphonce does not cut corners in his processing. He extends the time for both fermentation and soaking. The initial drying is done for two full days under the shade of a wooden roof and then continues for 7-14 days under full sun on raised African beds. The slow drying process creates a heavier mouthfeel.