DR Congo – Kivu



Honey, Almonds, & chocolate

Flavor Scale:



Brew For Espresso


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 trees, 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 Lake Kivu. But this lot is actually quite clean given the expectation, with citrus and tea notes which are more in line with coffee from neighboring countries.

The dry grounds smell complex, an Earl Grey tea note that exudes clean, spiced fragrance, along with faint tropical to citrus fruit accents. Adding hot water sees the aroma in full bloom, malt sugar smells and cooked fruit filling, the smells span a wide range of characteristics, showing a rustic side too. When hot, the sweetness also comes across a bit rustic, like molasses or even raw cane juice, and with apparent citrus acidity. The latter is a nice surprise, in that acidity is often lacking in Congo coffee. But flavors of kumquat and orange accentuate the brightness sensed in the cup, especially at lighter roast levels, and helps to prop pungent fruited notes of dry papaya and tamarind as the coffee cools. The mouthfeel has a pleasant bitterness in the finish, like what you’d expect from orange zest or stone fruit skins, and the aftertaste shows herbaceous highlights of sweet basil and lemongrass.


SKU: N/A Category: Product ID: 3757

Additional information

Weight N/A
Bag Size

250G, 500G


Whole Bean, French Press, Cold Brew, Chemex, Filter Machine, V60, Moka Pot, Aeropress, Espresso