CONGO KISUNGA

This lot comes from the Kisunga processing station, located right at the edge of the Virunga National Park. Here, the fertile volcanic soils and altitude provide excellent conditions for cultivating the Bourbon variety. The station is part of a large-scale project dedicated to supporting local farmers and raising the standards of specialty coffee in the region.

Thanks to the washed process and volcanic terroir, the sensory profile is clean, bright, and well-balanced. The tasting opens with a refreshing citrus acidity of grapefruit, which quickly weaves together with a juicy sweetness of fresh cherries. As it cools, the coffee's elegant body yields to a warm and comforting aftertaste reminiscent of pear tart.

Benefiting from an omni roast profile, this coffee offers excellent versatility, making it a perfect fit for any brewing equipment. Prepared using alternative methods, the extraction will be clean and clear, highlighting the grapefruit acidity and the freshness of the cherries. Extracted as an espresso, the body becomes denser and syrupier, balancing the citrusy edge with the rounded sweetness of pear tart—resulting in a vibrant shot full of character, ideal to enjoy on its own.