Congo Kivu Nyirigongo Station

Nyirigongo is a complex cup, big fruit and raisin flavors along with a rustic appeal of fresh tobacco and aromatic woods. Should appeal to fans of Sumatran coffee, but expect very sweet fruits and acidity to be a bit more present. City+ to Full City+. SO Espresso.
Out of stock
86.2
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate No
Region Africa
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Aug 11 2015
Lot size 50bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Cultivar Detail Bourbon, Jackson
Grade Grade 3
Appearance .8 d per 300g/ 15+ Screen
Roast Recommendations City+ to Full City+ is ideal, bringing out the darker sweet sugar complexity and taming some of the wild aspects of the cup
Weight 1 LB

This coffee is from a washing station built to service farmers at the foot of the Nyiragongo Volcano, near Lake Kivu. The station serves as a learning center of sorts for farmers too, offering agronomical assistance to farm members. Bourbon is the dominant cultivar in this area, and is grown between 1500 to 1800 meters. Congo's recent history has seen quite a bit of civil unrest, so we hope that this coffee represents a greater stability to come to the area. This is still an early attempt at offering Congo coffee again, and there is more development needed in terms of improving the milling and processing of the coffee. It has a much more rustic cup character than it should, given that it should be similar to the Rwanda coffees from the other side of the Lake Kivu. It has flavors more like a wet-hulled Sumatra coffee, but with compelling fruits you might find in Kenyan coffee, without extremely high acidity.

The dry grounds have dark fruit and spice smell, and City+ to FC show a near smokey chipotle note - savory sweet. Add water and the fruited aspects come to fore - grape and dark berry - along with wet earth and molasses mixing nicely. The cup shows nice brightness without the bracing quality of a Kenya. It shares many characteristics with other African coffees - fresh fruits, citrus notes, spiced notes - but with a rustic appeal too. Like the last lot of Congo we received, this one has healthy doses of fresh tobacco, unrefined sugars, and aromatic woods in the deeper roasrs. I say this in the best of light, as it truly is a sweet coffee (deeply sweet, really), albeit rustic and with a counterbalance of bittersweet aspects. As it cools fruits really come alive, rindy citrus, boysenberry, and red raisin, along with dry-spice top notes. The earthiness remains on into the finish, and with a moderate acidity and thick body, this one will definitely appeal to fans of Indonesia coffees. Definitely an interesting profile from a part of Africa lacking representation in caf© settings.