Our Congo offering is from the Kawa Kabuya Cooperative in the eastern provinces of the Democratic Republic of Congo. For a third year in a row, the Kawa Kabuya Cooperative has won the annual Taste of Harvest Competition - the African alternative to the Cup of Excellence competition organized by the African Fine Coffee Association.
Grown at an altitude of 1584-1800 metres above sea level and dried on raised beds, our Congo Kivu 3 Buhoya comes from the Buhoya micro-lot. Micro-lots are the "cream of the crop" of the harvest - uniquely crafted coffee separated from the rest for its exceptional qualities. K3 or Kivu 3 is the highest grading for Congo washed Arabica.
What you can expect from our Congo Kivu 3 Buyhoya Coffee of the Week - a creamy body, long aftertaste, and a bright, fruity acidity with lemon notes.
Cupping Notes and Scores
Altitude: 1,584 to 1,800 masl.
Harvest period: September to October
Shipping: November to February
Clean cup: 10
Defect points: 0
Roasting Recommendation: A darker roast dulls this offering's fruity charms. Opt for light to medium. Refer to our roasting guide here.
About the bean:
A traditional European-style espresso and a perfect balance of bittersweet notes. Jubilee is rich in flavour with an almond colouring and thick crema.
For an explanation of our different roasts click http://greenbeanery.ca/pages/roasting-chartView full product details
About the bean:
Ethiopia, the legendary home of the coffee plant and Africa's largest exporter, grows remarkably varied and distinctive beans. One of the very finest comes from the Yirgacheffe region -- the only coffee allowed in the palaces of Ethiopian kings. Today, this bean, which grows in high elevations under a soft canopy of native shade trees, is developing an almost cult-like following among bean aficionados. Widely recognized as one of the world's most exquisite coffees, Yirgacheffe's fragrant and flowery citrus note sets it apart from any other bean you will encounter. Many compare its rich flavor to that of burgundy wines.
To best bring out Yirgacheffe's subtleties, roast it medium. Consider blending it to add nuance to other coffees. A few like it roasted dark: Yirgacheffe then becomes sharply pungent but very thin, bereft of all its flowery and fruity notes.