Congolese Coffee producing area | Congolese Coffee Flavor | washing at Yudengelo treatment Plant

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Washing at Yudengro treatment Plant in North Kivu, Congo

Congo Nord-Kivu Mutendero Washed

Origin: Congo

Name of the manor: Yudengro treatment Plant in North Kivu, Congo

Treatment: washing

Bean seed: 100% Arabica bourbon

Flavor: honey, fruit, melon, sweet, black plum juice, caramel chocolate, smooth physique

Washing at Yudengro treatment Plant in North Kivu, Congo

Congo Nord-Kivu Mutendero Washed

Honey, fruit, melon, fruit, sweet black plum juice, caramel chocolate, smooth physique.

North Kivu province of Congo (Congo) (Nord-Kivu) provides good conditions for coffee production, with rich Rain Water, high altitude and fertile volcanic soil. Mutendero belongs to the Virunga Coffee Company Coffee Company, which operates deeply in North Kivu. Within three years, three agronomists were hired to help local farmers improve their planting, help 2300 coffee farmers obtain organic certification, and cultivate more than 400000 coffee seedlings for distribution to farmers to increase production and improve the quality of the area.

Under the operation of attaching importance to quality, the processing plant owned by Veronga Coffee Company won the Congo champion of the 2014 AFCA Coffee Raw Bean Competition, won the runner-up in 2017, and won 3 seats in the top 5, with excellent quality!

Bourbon, a variety of Arabica coffee, is one of the varieties closest to the original species, which was found in Reunion (formerly Bourbon) near Madagascar. Bourbon species has its own characteristics, and Typica (Tibica) has the same high-quality taste, like red wine sour taste, sweet finish. Tibica and bourbon can be distinguished by the leaves and bean appearance of coffee trees. Bourbon leaves are wider, strong coffee cherries are smaller and denser, so beans are smaller and more round compared to Tibica.

[washing method] Washed / Wet Processed

After removing the peel and pulp, soak in water in the fermentation tank to ferment, remove the residual pectin mucosa on the inner pericarp, then rinse with water and dry with sunlight or machine, with the rich acidity of one of the fine coffee conditions.

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