*Packaging may vary
At our recommended light to medium roast level, our Organic Congo Kivu green coffee will shine with herbal flavor hints and a zesty citrus finish. Keeping this coffee at a lighter roast allows for the unique acidity and body to be more pronounced.
It’s not just about where coffee grows but how high up it grows. Flavors become lighter and more complex the further from sea level a coffee grows, going from earthy to sweet to nutty citrus and chocolate to spiced wine and fruits.
Precipitation, temperature, and humidity have a lot of say in a coffee’s maturation, overall flavor, and quality. Many coffee-producing countries are either primed for growing success or use alternative methods to improve their ecosystem.
A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.
Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet spot in the middle.
Kivu’s proximity to the equator is perfect for coffee growing, as its temperatures and average precipitation nurture the Congo’s verdant landscape. Compound that with the presence of fertile, volcanic soil and high elevations, and you’ve got perhaps the greatest conditions a coffee could ask for. Congolese coffees, ...
