region: North Kivu, Democratic Republic of the Congo
producer: smallholder farmers
association: Kawa Kabuya Cooperative
elevation: 1500 – 1800 meters above sea level
cultivars: Kairo, Maragogype
process: fully washed, patio dried
The aroma of the Congo Kawa Kabuya is both rich and bright. It’s a fruit-forward coffee with lively scents of cherry, melon, apple, and lemon. The coffee also features sweet salted caramel.
Diving into my first few sips, this is a unique cup of coffee—a little fuller bodied, smooth, velvety and elegant, with a deep, rich syrupy body. It has a little brightness to it but nothing like its more acidic African cousins. Again, notes of deep black cherry, melon, Fuji apple, and a tart lemon drop acidity. Honey and dark chocolate serve as the backbone while soft hibiscus plays through the finish.
*content courtesy of Burman Coffee
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Andrew is a husband, father, dog lover, craft beverage enthusiast, content creator, and niche market Internet celebrity. Formerly of A Table in the Corner of the Cafe and The Pulitzer Project and contributor to Barista Magazine and Mental Floss, he’s been writing on the Internet for years.