Kisunga

Tasting notes

This coffee comes from the Virunga region in North Kivu. Bordering on Uganda and Rwanda the terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process. in this region is ideal for high quality fruity coffees with a heavy mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and unique black tea and vanilla notes. This particular lot comes from the washing stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. in Virunga. The mountain range is famous for housing the Virunga National park where park rangers fight to protect gorillas from poachers. Robusta is native to DRC but arabica was introduced by the Belgians during the colonisation in the late 1800s. In the 1970s and 80s production high a peak with the country becoming the biggest producer on the continent. In the 90s there was a massive decline due to civil war and coffee plant disease. Over the last couple of decades we have seen a resurgence of coffee from here and are super excited to share this one with you.