|Processing||Wet Process (Washed)|
|Drying Method||Patio Sun-dried|
|Arrival date||Dec 14 2015|
|Cultivar Detail||Bourbon, Jackson|
|Appearance||.8 d per 300g/ 15+ Screen|
|Roast Recommendations||Works well as light as City and all the way to 2nd snaps of Full City+; darker roasts build cocoa roast tones in addition to dark fruited notes like grape and plum|
UPDATE This coffee is from a cooperative located in the Kalehe territory on the western side of the great Lake Kivu. This area has had coffee planted for over 6 decades (mostly bourbon), but with the civil unrest of recent history, the coffee farms were left abandoned for some time. The altitude is great for growing coffee, lying in the foothills of one of the volcanos in the Albertine Rift Zone. Newfound peace in the region has seen farmers planting new coffee trees, and cooperatives such as this one have been set up to help build a much needed coffee infrastructure, as well as to streamline the process of exporting coffee out of the country. There are currently about 1500 coop members, each averaging about 1 hectare of Bourbon planted, with growing altitudes between 1500-1700 meters. The coffees are fully washed using a wet mill set up by the coop, and dried on raised beds. Congo coffee often produces a much more rustic cup character than it should, given that it should be similar to the Rwanda coffees from the other side of the Lake Kivu. But this lot is actually quite clean given the expectation, with citrus and tea notes a bit more in line with coffee from neighboring countries.
his coffee excels in the middle roasts, City+ where flavors begin to find balance. The dry fragrance has a rustic sweetness of sorghum syrup, wine-like grape smells at City+/Full City. The wet aroma is complex, sweet grain-like smells and natural sugars, like buckwheat pancakes with maple syrups, along with rum raisin ice cream and subtle berry sauce hints. The aromatic wood aspect sensed in aroma translates in the cup as fresh cut wood, with subtle blackberry note, and a hint of fresh tarragon. An underlying unrefined sugar sweetness prevails, with aspects of black strap molasses, and rustic brown rice syrup. The latter roasts are incredibly sweet and with inky body too, highlighting cacao nib notes. An overall complex cup character that will appeal to those who enjoy Kenya-like fruit tones and Sumatra-like character, but with mild acidity and the clarity of a washed coffee.