Coffee farming is hard work. Like, REALLY hard work. Farmers are at the whims of all the elements, and if the sun and the rain all work in your favor then you still have to figure the logistics of getting the coffee to a port and onto a ship. That last point is particularly challenging in the Democratic Republic of Congo as a landlocked country of central Africa. These smallholder farmers in South Kivu have the benefit of abundant rainfall, high altitude, and rich volcanic soil to help produce tasty coffee.
We're excited for our first offering from the Democratic Republic of Congo. This natural process lot is a little fruity, a little chocolatey, and a lot rich and complex. We taste lots of berries, grapes, and a luxurious dark chocolate finish.
Geography- Kabare, South Kivu, Democratic Republic of Congo
Altitude- 1450- 1750 MASL
Varietals- Typica
Preparation- Natural process, dried on raised beds
Certification- Organic
802 Cupping notes – Blackberry, white grape, dark chocolate, a rich and complex cup.
