Congo HTM/N/M Selected

PROCESS: natural

PRODUCTION AREA: Kasai provence


SCREEN: 30-45% retained by screen 17, 40-50% retained by screen 15


0,2% black beans

5,0% insect damaged beans

1,3% broken

0,5% greysh beans

0,2% foreign matters

CUP CHARACTERISTICS: woody hints and full-bodied cup. Bitter and lingering aftertaste. Notes of hazelnuts and toasted bread.

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)