Kalila Kantengwa

Kalila Kantengwa produces coffee in the Nyamasheke region of Rwanda, with farm elevations spanning 1650 to 1900 meters above sea level. This geographic anchor places the production within a well-known Rwandan coffee-growing district characterized by high-altitude terrain. The varietal landscape represented in the catalog consists entirely of Red Bourbon. This traditional cultivar is documented across the producer's catalog entries. The process portfolio recorded for Kalila Kantengwa focuses on natural processing methods. All catalog entries associated with this producer utilize the natural process. The catalog footprint includes representation from a single roaster, Manhattan Coffee Roasters, which carries the producer's lots. The index tracks a total of two coffees, with one currently in-stock, and records an average Cherrybook Index score of 53.9 across these lots. Recent catalog examples feature two lots processed as naturals using Red Bourbon, both roasted by Manhattan Coffee Roasters. These include the standard offering and a lot designated as Meraki. The available catalog evidence highlights a focused approach centered on natural-processed Red Bourbon from Nyamasheke.