PROCESS: Natural

PRODUCTION AREANkongsamba, Mbouda

ALTITUDE: 800-1000mt

SCREEN: 16/18

DEFECTS: max 60 defects in a sample of 300grams

CUP CHARACTERISTICSfull-bodied with woody and bitter notes. Lingering and buttery aftertaste. The espresso coffee cream is very thick with a tight texture


cm

BOTANICAL SPECIES: 90% Robusta – 10% Arabica

HARVEST: from September to February

SHIPMENT: from January onwards

BAGS: 60 kg bags