Tasting Notes: Raspberry, Hibiscus Tea, Melon, Lime Zest
Harvest Season: March - June
Altitude: 1886 meters
Process: Fully Washed
Drying Time: Sun dried on raised tables for 15-20 days.
Kanyege is a washing station privately owned and operated by Alphonse Kayijuka. The station was built in 2013, and 2014 was its first operational season, producing 30 tons of quality
parchment. It is located in the western part of Nyamasheke
district, in the Macuba Sector and Kanyege cell with an altitude of 1886m. All coffee is processed using an 800 kg/hr Penagos eco-pulper, dry fermented for 12 hours, and then dried on raised beds for 15 - 22 days. Kanyege is supplied by a group of 1200 farmers from the sectors surrounding the washing station.