KONGO NGULA ORGANIC - COFFEE BEANS

Crema and the taste of coffee
Kongo Organic Ngula is one of the coffees with exceptional parameters. Its honeyed aroma seems to predefine its sweet, very innovative flavour, which combines the bitterness and acidity of grapefruit with the sweetness and juiciness of ripe plums. The body is full and light, the coffee complex.
This coffee is excellent filtered, but it won't fail with a mocha pot or vacuum pot.
The origin of coffee

The Kivu region covers the entire large area around Lake Kivu, which includes not only the Democratic Republic of Congo but also Rwanda. The Congo's varied nature is not only the prerogative of the Lake District; the rainforest is known for its high biodiversity, with many endemic species of plants and animals. The DRC is the most biologically diverse country in Africa.
As it lies on the equator, the Congo is home to the most rainstorms in the world. The climate is tropical, with high temperatures and humidity. In the north, the dry season lasts from November to March and the rainy season from April to October. The opposite is true in the south. Temperatures are generally relatively stable and vary little between seasons. The greatest temperature variation occurs between day and night, when temperatures can be as high as 27⁰C. As for coffee trees, they are grown in the Congo at higher altitudes. This allows the red coffee cherry to ripen more slowly and gradually. At the same time, the substances essential to the taste and aroma of the resulting coffee accumulate over a longer period of time.
Kongo Organic Ngula coffee comes from the Idwji island of Lake Kivu, so its profile is influenced by the high humidity and moisture. It is not without reason that the locals consider the island a place with a tragic history and a wonderful future. A former haven for rebels, smugglers and criminal elements, it is now being transformed into an agricultural area where farmers help each other and, thanks to the CPNCK cooperative, have managed to eradicate illegal trade and build a peaceful community of (not only) farmers since 2012.
The small, very modest farms mainly grow the Typica and Bourbon arabica varieties at altitudes of 1,600-1,800 metres, without the use of industrial fertilisers and sprays. The coffee trees flourish thanks to the fertile volcanic soil, but also thanks to the farmers' sustainable cultivation methods - they use dried coffee husks, known as cascara, as fertiliser. The coffee plants are harvested from March to June, and the green beans are processed by washing and dried on special tables in direct sunlight. This is how the high quality coffee from the island of Idwji, which has won numerous awards in international competitions, is released to the world. For lovers of high mountain coffee, for fans of organic farming, for lovers of drinks with attractive flavours and unusual aromas - we roast high quality coffee beans from the Kivu region of Congo for you and your friends. An experience as sweet as honey, bitter as grapefruit and juicy as plums. Taste coffee from the land of minerals, baobabs and mountain gorillas. Place of origin:
Congo

Species:
Bourbon

Countryside:
Southern Kivu

Sea level f. m.:
1700m

Taste:
Sweet, Plum, Grapefruit

Processing:
Wet

BIO:
Yes