Just west of Lake Kivu, the Kanzu station rests among mineral-rich volcanic hills where smallholder farmers grow Bourbon coffee alongside bananas and beans. For this natural lot, ripe cherries are hand-sorted and dried whole on raised beds for up to 30 days, allowing sugars to concentrate slowly within the seed. The result is a fruit-forward, structured cup shaped by altitude, terroir, and careful drying, reflecting Rwanda’s continued rise as a standout origin in specialty coffee.