Introduction of Fine Coffee from Congo

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Congo's boutique coffee comes from Kivu, which is the general name of Eastern Congo (Kinshasa) and covers a very wide geographical area. It is adjacent to Uganda, Rwanda, Burundi and the east of Lake Tanganyika. Kivu is divided into three provinces, North Kivu (North Kivu), South Kivu (South Kivu), and Maniema. Main products include coffee, cotton, rice and palm oil, tin and some gold have been mined. The quality of coffee in Kivu is excellent, but political instability and power struggle pose great challenges to the stability and development of all industries here.

The Ruwenzori Mountains, Kahuzbega National Park, is part of this Kivu, where most coffee is grown. Kivu was a base for rebel groups in the 1990s, and the Kivus rebels have established a revolutionary government in eastern Congo, headquartered in Bujumbura, the capital of Burundi.

With the holding of the presidential election in Congo, Kivu has been temporarily stable, and coffee cultivation here has also developed.

Coffee in Kivu in Congo is very cheap because of the lack of a fair trading mechanism. Congolese Kivu coffee is characterized by a strong cocoa flavor, a well-balanced taste and a mellow texture similar to that of Mantenin.

Congo Kivu pill beans

Producing country: Congo

Hierarchy: there is no hierarchy

Planting area: Kivu Province

Brand name: Kivu "samurai sword" pill beans

Treatment method: wet treatment

Appearance: 8ddeband 300grgrgrgr15-17SCR

Variety: uncertain

Note: very strong dry aromas of cocoa, nutty and vanilla. The wet aroma is quite wild: the smell of fresh tobacco, the smell of soil after rain. The flavor is very bright, with typical characteristics of East African coffee, but because it is wild coffee. It's the best description of fresh tobacco and earthy taste. The style of this coffee is between exquisite African coffee (Kenya) and pristine Indonesian coffee (Manning).

Dry aroma (1-5): 3.6

Wet aroma (1-5): 3.4

Acidity (brightness) (1-10): 8.5

Taste (layered) (1-10): 8.4

Taste (alcohol thickness) (1-5): 3.5

Aftertaste (residue) (1-10): 8.4

Balance (1-5): 0

Basic score (50): 50

Total score (maximum 100): 85.8

Strength / main attributes: medium strength / cocoa

Recommended baking degree: city+ or FC+

Contrast: somewhere between bright, clean African coffee and austere, austere Indonesia.

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