Congo HTM/N/M GG Selected


PROCESS: natural

PRODUCTION AREA: Kasai Provence

ALTITUDE: 600 mt

SCREEN: GG (Gros grains): 18/20

DEFECTS: max 5% insect damaged

0,2% foreign matters

0,2% black beans

1,3% broken

CUP: woody, full bodied and bitter and persistent. Notes of toasted bread and hazelnuts.


cd Congo (Democratic Republic)

Botanical species: 15% Arabica 85% Robusta 

Harvest: MAIN from January to April SECONDARY from May to September

Shipment: from November to September

Bags: jute 60 kg (tare 1 kg)