NECTARINE, CHERRY, COCOA
The process of applying heat to green coffee beans to transform its chemical & physical properties, resulting in roasted coffee beans that can be brewed.
This coffee comes from the growing region on the shore of Lake Kivu, which is on the border of Rwanda and just above Burundi. My first impression of this coffee is that it has deep, rich and sweet flavors like ripe fruit. It’s not as bright as some African coffees we have had but it makes up for it in its sweetness and intense, layered complexity.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
The farm & mill where the coffee cherry is grown & processed.
Various small farmers
Solidarité Paysanne pour la Promotion des Actions Café et Development Intégral (SOPACDI) was formed in 2003 with the hopes of bringing new market access to remote coffee growers in Congo’s highlands. The organization was founded by Joachim Munganga, who restored a dilapidated washing station in the region, and currently counts over 5,600 members. Before SOPACDI founded, its farmers had no way to bring their coffee to market and were forced to barter it locally for sustenance necessities. Today, the organization is Fair Trade Certified and all member farmers receive proper compensation for their coffee when it goes to market.
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
WET PROCESSED (WASHED)
This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:
- Is the most common method used for coffee
- Generally creates clean flavors
- Produces a consistent profile
Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.