Kanya

Grown in the Nyamasheke district of Western Rwanda, this coffee comes from a region known for its high altitudes, volcanic soils, and ideal growing conditions. Smallholder farmers, often working plots of around one hectare, cultivate Red Bourbon trees that thrive in this environment. Cherries are delivered to Kanya washing station, where careful processing plays a key role in cup quality. The coffee is first sorted through flotation to remove lower-density cherries, before being pulped and dry fermented for up to 36 hours. It is then thoroughly washed and dried slowly on raised beds over several weeks, allowing for clarity and balance to develop in the final cup. Kanya washing station was originally established in 2014 by Edmond Kanyamibwa, who built it to refine his understanding of coffee processing. Over time, the station gained a reputation for quality and increased its capacity, before being taken on by RTC to continue its development.