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Congo Kakondo Coffeebeans 250G

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This coffee is produced in the northern region of Kivu, by many small producers around the Virunga national park, near Lake Kivu, between 1500 and 2000 m. The terroir is very qualitative, with a high altitude, a quality rainy season and above all the freshness of the lake which gives this coffee all these characteristics.

The washing station that processes these coffees is called Kakondo and is located 35 km north-west of Bukavu. This is where the coffee is processed (pulped, fermented and dried), then classified (the dry factory is located in the same place). She buys coffee from very small producers, capable of harvesting only between 2 and 20 bags per year, depending on the quality of the coffee trees that make up the plot. Often in polyculture, producers also produce vegetables. Coffee is harvested by hand, selectively and coffee crops are grown in the shade of endemic trees.

The DR Congo has, by the organization of its sector, a fairly particular system for preparing washed coffees (such as
in Burundi & Rwanda), in which washed coffees can be prepared in two ways: washed coffees, and more qualitative fully washed coffees, but also rarer.

Washing stations buy coffee in two ways from producers:
• First, in the way that seems most logical, directly to producers, immediately after harvest. The cherries are then pulped and will undergo a fermentation process, classic in washed coffees. They are then washed and put to dry on an African bed. These coffees will be called "fully washed".
• The second, and unfortunately the most common, way is to buy coffees from an intermediary, who buys the cherries from small producers. Coming to the producers, it is often easier for the producers to sell them to them, rather than making the way, with the cherries, to the washing station. The coffee is then sold to the washing station as soon as their truck is full (or when the price of coffee is advantageous); which may take several days. Cherries can therefore spend 2-3 days in bags before arriving at the washing station.

In this case, the washing station will receive the cherries, remove the pulp and mucilage at the same time, without fermentation, having no idea of ​​the deseacute; fermentation goals that there may have been in the bags. These coffees are called washed.

This premium Kivu comes from the first container fully treated in Fully Washed, which has never left DR Congo.

CHF 6.75 tax incl.

Arabica kent/bourbon 100%

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Spicy
Lively
Exotic fruits, cloves
Very light roasting Light roasting Blonde roasting Amber Roasting Deep roasting
Congo
Kakondo
Kakondo washing station (multiple small producers)
1500 - 2000m
Arabica kent/bourbon 100%
May to September
Washed
Kivu 3
250G
Label coffee
High quality coffees according to a production region.
Micro-lot coffee
Very high quality coffees from exclusive and specific terroirs selected for their specific preparations.
Terroir coffee
High quality coffees identified for their specificities selected directly from small producers.
" Very nice acidity. A spicy finish with notes of exotic fruits and cloves "

This coffee is produced in the northern region of Kivu, by many small producers around the Virunga national park, near Lake Kivu, between 1500 and 2000 m. The terroir is very qualitative, with a high altitude, a quality rainy season and above all the freshness of the lake which gives this coffee all these characteristics.

The washing station that processes these coffees is called Kakondo and is located 35 km north-west of Bukavu. This is where the coffee is processed (pulped, fermented and dried), then classified (the dry factory is located in the same place). She buys coffee from very small producers, capable of harvesting only between 2 and 20 bags per year, depending on the quality of the coffee trees that make up the plot. Often in polyculture, producers also produce vegetables. Coffee is harvested by hand, selectively and coffee crops are grown in the shade of endemic trees.

The DR Congo has, by the organization of its sector, a fairly particular system for preparing washed coffees (such as
in Burundi & Rwanda), in which washed coffees can be prepared in two ways: washed coffees, and more qualitative fully washed coffees, but also rarer.

Washing stations buy coffee in two ways from producers:
• First, in the way that seems most logical, directly to producers, immediately after harvest. The cherries are then pulped and will undergo a fermentation process, classic in washed coffees. They are then washed and put to dry on an African bed. These coffees will be called "fully washed".
• The second, and unfortunately the most common, way is to buy coffees from an intermediary, who buys the cherries from small producers. Coming to the producers, it is often easier for the producers to sell them to them, rather than making the way, with the cherries, to the washing station. The coffee is then sold to the washing station as soon as their truck is full (or when the price of coffee is advantageous); which may take several days. Cherries can therefore spend 2-3 days in bags before arriving at the washing station.

In this case, the washing station will receive the cherries, remove the pulp and mucilage at the same time, without fermentation, having no idea of ​​the deseacute; fermentation goals that there may have been in the bags. These coffees are called washed.

This premium Kivu comes from the first container fully treated in Fully Washed, which has never left DR Congo.

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