Congo coffee producing country-Lake Kivu Kaisa washing plant red bourbon coffee flavor? Alabica, Congo

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Congo coffee producing country-Lake Kivu Kaisa washing plant red bourbon coffee flavor? What is the variety of Arabica coffee beans in Congo?

Congo's coffee is mainly grown around Lake Kiev (Kivu); Lake Kiev is a very good coffee-growing area, with many pristine forests along the coast, with an average annual temperature of about 19 degrees Celsius, a warm and humid climate, fertile land and a geographical environment more similar to that of neighboring countries producing outstanding Arabica species, such as Kenya, Rwanda and Tanzania. The Democratic Republic of the Congo, located in central Africa, is the second largest country in Africa. There is a tropical rain forest climate in the north and a savanna climate in the south. The coffee grown in Congo has a unique flavor. In recent years, it has been favored by European and American roasters, and its production capacity has increased steadily, rising to more than 9 million metric tons in 2016. Unfortunately, the visibility of Congolese coffee beans in the world is much less well-known than his diamonds and precious metals.

The equator runs through the north-central part, and the local forest cover is about 58.7%. It is the seventh largest tropical forest in the world. It is also rich in agricultural products, most of which are tropical crops. The border accounts for the vast majority of the Congo basin, and the depression in the center of the basin floor is about 300m above sea level, suitable for growing coffee in Robusta; to the east is the volcanically active edge of the African graben, near Lake kivu, which is 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.

With an average annual temperature of about 19 degrees Celsius, it enjoys a warm and humid climate and fertile land. Kivu borders Uganda, Rwanda and Burundi to the west and Lake Tanganyika to the east. The tropical plateau surrounding Lake Kivu is similar to the geographical environment of neighboring outstanding Arabica coffee producers such as Kenya, Rwanda and Tanzania. Once upon a time, the performance of coffee in this area was even comparable to that of Kenya, where many coffee plantations were established when it was colonized by Belgium at the beginning of the 20th century. Because of inconvenient transportation and unstable domestic political and economic factors (civil war continues due to the direct intervention of neighboring regimes and support for armed groups from neighboring countries), the production and marketing of local agricultural products are deeply affected, so even if it is also nurtured by Lake Kivu, the coffee industry is not as developed as that of neighbouring countries. In February 2010, Congo joined Eastern Africa Fine Coffee Assosiation as 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 revival.

Mainly due to years of war, this jungle-densely populated coffee producing area has been beacon-raging over the past 20 years, with more than 5 million deaths and injuries conservatively estimated, making it difficult for foreign buyers to dig deep into this potential country. Congo's unstable politics and corrupt regime also make this region with great potential for fine coffee still have a long way to go to become a first-class coffee country in the world. Overseas investors operating in the country often face the threat of kidnapping, extortion, forgery and even death, especially when the demand for overseas coffee beans increases. Through the competition held in Africa, we finally have the opportunity to introduce beans to Congo. The Taste of Harves competition is organized by African Fine Coffees Association (AFCA), which is divided into regional competitions and African competitions. In the preliminaries, the batches with cup scores below 80 will be eliminated first, because according to SCA standards, it takes more than 80 points to be called boutique coffee, so those who can reach the finals are considered outstanding. In the competition in the Congo region, eight cup test scores exceeded 80 points in the regional final, and this batch is the fourth place in the regional tournament.

Lake Kivu (Lake Kivu) is the natural border between Rwanda and Congo, and the Kavisa washing plant is in North Kivu, just northwest of the lake.

In recent decades, the Democratic Republic of the Congo has encountered many difficulties, leading to unrest and social division. The civil war that has continued since the mid-1990s, as well as the problems of colonies in the past, have undermined the stability of the regional economy, continued economic instability and are facing the plight of becoming a failed state. The problem of political corruption is rampant, and the exploitation of its rich minerals has made the situation even worse, and rural farmers have become the biggest victims.

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

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 the V60 has many ribs and the drainage speed is faster, when the water is cut off, it can prolong the extraction time and better extract the nut and chocolate flavor of the tail section.

Flavor: the level is changeable, the whole is clean, the taste is thin, the finish is long-lasting caramel sweet, there will be a hint of bitterness.

Usually, coffee farmers can only resell the cherries they produce each year to intermediaries at very low prices and have been exploited all the time. However, with the efforts of professional coffee importers in recent years, it has been gradually improved. By providing small farmers with fair and transparent access to the market, farmers' livelihoods have been improved, coffee culture has gradually developed, and they have begun to devote themselves to the production of excellent coffee.

Kavisa deals with it in a typical way in Lake Kivu. After the cherries are harvested, they will be sent to the washing field for treatment within 12 hours, and then the cherries will be separated according to their size and density, and the peel and pulp will be removed. The shelled coffee beans are then wet fermented, depending on climatic conditions, for about 18-24 hours. Finally, the coffee beans were placed on an African elevated platform to dry for about 20 days.

Red bourbon washing at Kaisa washing Plant in Lake Kivu, Congo

D.R.C. Kivu Kavisa Red Bourbon washed

Country of production: Congo D.R.C.

District: North Kivu; Kavisa Kavisa, North Kivu

Washing plant: Kavisa washing plant Kavisa

Farms: small farmer producers

Altitude: 1600-1800 m

Bean seed: red bourbon Red bourbon

Treatment: washing

Flavor: black tea, honey-stained lemon, seedless black grape