While we often spotlight coffees from Rwanda’s Northern province in our rotation, it’s an honour to bring a coffee from the country’s westside into the fold. Kanya is a budding washing station in the Nyamasheke district that specialises in fully washed and natural processing. This Red Bourbon lot is an excellent example of the former process, taking full advantage of an initial dry fermentation and 15–22 day drying period to heighten the coffee’s burgeoning, cherry sweetness. Coffee heads can also expect zesty acidity and lounging strawberry notes on the finish.

LINK: SINGLE ORIGIN COFFEE GRIND SIZE CHART