Is the coffee of Mongano Cooperative in Congo Cheever Coffee producing area good? How to brew Congolese coffee?

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Is the coffee of Mongano Cooperative in Congo Cheever Coffee producing area good? How to brew Congolese coffee?

In Swahili, "Muungano" means & # 39; Unity & # 39, guiding farmers who are mainly used in Muungano coffee cooperatives. Batembo and Rwanda were originally divided by war in the eastern part of the Congo. Through cooperation, they work together again to create a better future for their families. From 350 founding members in 2009, the cooperative has grown to more than 4000 members in 2014, and Muungano farmers are committed to producing high-end specialty washed Arabica coffee. They invest in coffee nurseries and set up community-level cleaning stations; by planting new saplings and strictly harvesting coffee refurbished land. Muungano, which has received extensive training in cupping skills and the common language of the professional coffee market, opened two new cleaning stations in 2014.

Farmers tend to naturally use homemade compost and mulch. As coffee is interspersed with villages and homes, they think it is important for people's health as well as the environment. Take measures to combat the danger of landslides in heavy rain, including planting trees to strengthen the soil structure.

The Democratic Republic of the Congo is located in central Africa

The equator runs through the north-central part, and the local forest cover is about 58.7%.

Is the seventh largest tropical forest in the world.

Agricultural products are also rich, most of which are tropical crops.

The border accounts for the vast majority of the Congo basin.

The depression in the middle of the basin floor is about 300 meters above sea level.

Suitable for planting Robusta coffee

To the easternmost is the edge of the African graben with frequent volcanic activity.

It is near Lake kivu, about 1460 meters above sea level.

The coffee beans in the kivu-producing area of Congo get their name from Lake Kivu on the border with Rwanda.

Kivu is bordered by Uganda, Rwanda and Burundi to the west and Lake Tanganyika to the east.

The tropical plateau surrounding Lake Kivu

The average annual temperature is about 19 degrees Celsius, enjoying a warm and humid climate and fertile land.

Similar to the neighboring outstanding Arabica coffee producing countries

Geographical environment (such as Kenya, Rwanda and Tanzania).

Once upon a time, the coffee performance in this area was even comparable to that of Kenya.

The era of colonization by Belgium at the beginning of the 20th century

Many coffee plantations have been set up in the area.

Because transportation is inconvenient and domestic political and economic factors are unstable.

(civil war continued due to the direct intervention of neighboring regimes and the support of neighboring countries to armed groups)

The production and marketing of local agricultural products are deeply affected by it.

So even if it is nurtured by Lake Kivu, the coffee industry is not as developed as that of neighboring countries.

Congo joined Eastern Africa Fine Coffee Assosiation in February 2010

Become the 11th member of the organization with a view to further improving its coffee quality and export volume

In the 21st century, the local coffee industry is undergoing another renaissance.

Flavor: grass flavor citrus fruit sweet chocolate malt syrup

Producing area: Keefe Lake

Producer: Menggano Cooperative

Treatment: traditional washing treatment

Rating: SC16/18

Variety: primary bourbon species

Altitude: 1300 to 1460 m

Flavor description: grass flavor, apple acidity, sweet citrus fruits, chocolate, maltose syrup, black sugar and chocolate aroma tail, clean, smooth, full of texture of African beans.

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 88 degrees

Degree of grinding: small Fuji degree of grinding 4

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.