Congo Kahondo Kahondo processing plant introduced how to drink Congolese coffee?

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As the birthplace of coffee, Africa is a land full of game beans, and the continent deserves to produce some of the world's top coffee. African beans have a unique aroma, wild taste, mostly with a touch of sour red wine, such as Ethiopia's "mocha" is particularly wonderful (the two producing areas of Hara and Tijima are dry to treat high-quality mocha beans, such as fruit or wine aromas, is inferior to other coffee), Yega Chuefei coffee beans are also very good. Kenyan varieties are delicious, showing more bright and lively acidity than Arabica coffee beans in other regions. Kenya AA is a very famous top coffee bean.

Lake North Kivu (North Kivu) in Congo has abundant rainfall, high altitude and fertile volcanic soil, making it ideal for growing Arabica coffee (Coffea Arabica). Due to the lack of infrastructure in the region, regardless of roads, vehicles, clean water and reliable electricity, it is difficult to produce boutique coffee. Large colonial coffee plantations have shrunk to micro-farmers, down to an average of only 100 coffee trees. Coffee cherries produced by farmers can only be resold to intermediaries at very low prices, while coffee produced by Congo is often smuggled into neighboring Rwanda or Burundi. Exports in the name of coffee from other countries worsen farmers' incomes.

Nevertheless, the Kahondo washing plant overcomes the problems encountered in coffee production by personally helping farmers improve their planting and invest in local infrastructure. Through such efforts, the quality of coffee has been greatly improved in this season, and farmers are paid more than before.

The harvested cherries are washed and picked in a sink to remove unripe cherries that float on the surface because of their low density; these floating beans are processed into lower-grade coffee. Place ripe cherries on an African elevated bed to dry in the sun for 12 to 15 days until the cherry water content reaches the best humidity. Cherries must be turned timely and consistently to ensure uniform drying and to prevent mildew or decay. The dried cherries are transported to Butembo to be dried, shelled, graded and finally bagged for export.

World-renowned brands are optimistic about the excellent quality of Congolese coffee. Starbucks launched coffee from a single Congolese producing area, and BlueBottle also added Congo to the formula.

Country of production: Congo D.R. Congo

Bean seed: bourbon Bourbon

Producing area: Lake North Kivu, North Kivu

Executive producer: Virunga Coffee, Veronga Coffee Company

Washing plant: Kahondo washing plant Kahondo washing station

Producer: local small farmers

Altitude: 1550-1900 m

Treatment: Natural in the sun

Qianjie Coffee suggests using 86-88 to brew Congolese coffee to retain its mellow taste and wild feeling.

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