FIELD TRIP - KANYA | RWANDA
A bold and distinctive coffee, ideal for filter brewing and adventurous espresso.
In the Cup
Expect a bright, sweet Rwandan profile:
- Raspberry and red berry aroma
- Juicy citrus acidity
- Brown sugar and toffee sweetness
- Clean finish with light chocolate notes
A coffee of exceptional clarity, where every note reads distinctly, easy to keep coming back to.
Rwanda has just about everything coffee wants: high altitude, dependable rainfall, and volcanic soils rich in organic structure, all wrapped around an abundance of heirloom Bourbon. Almost all of it is grown by smallholders, around half a million of them, many farming plots no larger than a single hectare. Coffee grows across most of the country, with the densest concentrations hugging the shores of Lake Kivu and spreading through the southern province. Families organise into cooperatives and share centralised wet-mills, known locally as washing stations. The trees flower in September and October, the harvest runs March to July, and shipments leave the country from August through December
Kanya Washing Station started as one man's coffee education. Edmond Kanyamibwa built it in 2014 as a small operation, funded by an RTC loan, driven by a long-standing fascination with coffee. He used the station to learn the craft, refining how cherry is processed, cup by cup, season by season. Over the following years Kanya grew, sharpening its quality and expanding capacity to take on more volume. The profits funded something bigger: a second washing station. In 2017, Edmond sold Kanya to RTC so he could give that second site his full attention.
Standards at Kanya are exacting. Cherry first passes through flotation tanks that strip out foreign matter, underripe fruit, and floaters. What remains is pulped on a Penagos de-pulper, then dry-fermented in a dedicated space for 24 to 36 hours before the mucilage.
In the Cup
Expect a bright, sweet Rwandan profile:
- Raspberry and red berry aroma
- Juicy citrus acidity
- Brown sugar and toffee sweetness
- Clean finish with light chocolate notes
A coffee of exceptional clarity, where every note reads distinctly, easy to keep coming back to.
Rwanda has just about everything coffee wants: high altitude, dependable rainfall, and volcanic soils rich in organic structure, all wrapped around an abundance of heirloom Bourbon. Almost all of it is grown by smallholders, around half a million of them, many farming plots no larger than a single hectare. Coffee grows across most of the country, with the densest concentrations hugging the shores of Lake Kivu and spreading through the southern province. Families organise into cooperatives and share centralised wet-mills, known locally as washing stations. The trees flower in September and October, the harvest runs March to July, and shipments leave the country from August through December
Kanya Washing Station started as one man's coffee education. Edmond Kanyamibwa built it in 2014 as a small operation, funded by an RTC loan, driven by a long-standing fascination with coffee. He used the station to learn the craft, refining how cherry is processed, cup by cup, season by season. Over the following years Kanya grew, sharpening its quality and expanding capacity to take on more volume. The profits funded something bigger: a second washing station. In 2017, Edmond sold Kanya to RTC so he could give that second site his full attention.
Standards at Kanya are exacting. Cherry first passes through flotation tanks that strip out foreign matter, underripe fruit, and floaters. What remains is pulped on a Penagos de-pulper, then dry-fermented in a dedicated space for 24 to 36 hours before the mucilage.
Details
Rwanda
Nyamasheke District
Kanya Washing Station
Washed
Red Bourbon
1545 MASL
From Pillar to Roast
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Home Brew Guides
A versatile, manual coffee maker designed for rapid brewing using a combination of immersion and air pressure.
A manual, pour-over style coffee maker made from a single, hourglass-shaped piece of glass. It uses specialised, thick paper filters that remove most oils and sediment.
A simple, manual coffee maker that uses an immersion brewing method, where coarse coffee grounds steep directly in hot water before being separated by a metal mesh plunger.
For home espresso machines that include a portafilter for espresso extraction and a steam wand for frothing milk.
