Buchiro – Natural Sundried

Origin

• 🇨🇩 Congo - Kinshasa

Tasting notes

Character

• Bright
  55
• Sweet
  50
• Comforting
  25
• Clean
  20
• Funky
  20

A vast majority of naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge.-processed coffee from the Democratic Republic of the Congo is produced with haste, leading to poor quality coffee and low prices for producers. The Muungano cooperative, always seeking to push their potential, has honed their skills to prepare some of the highest quality natural-sundried lots from this often overlooked origin. Staff at the Buchiro 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. select strictly ripe coffee cherries and employ methodical drying techniques to produce a coffee with notes of berry, nougat, and cacao nibs. Pronunciation: boo-CHEER-oh