Kanya Lot 19

A washed Red Bourbon from Southern Rwanda with chocolate orange and strawberry notes, roasted for filter. Kanya Washing Station was established in 2014 by Kanyamibwa Edmond, a local producer who grew up in the area with a strong interest in coffee. He built the station with support from Rwanda Trading Company, developing strict processing standards that steadily improved quality and increased volumes. By 2017, the station had grown enough that Kanyamibwa sold Kanya to RTC, using the proceeds to fund a second washing station he'd already started building. At Kanya, cherries are floated to remove underripe fruit, then mechanically pulped. The coffee dry ferments for 24–36 hours, is fully washed, and dries on raised beds for 15–22 days. That attention to each stage is what produces the clarity