DR Congo — Sopade Best of Congo 104

Origin

Democratic Republic of the Congo

Flavor Profile

Brewing Methods

Sourced through the inaugural Best of Congo auction, spotlighting exceptional lots from Congolese producers. The coffee is fermented out of water for 12 hours, then underwater for a further 24 hours, before being fully washed of its mucilage and dried. The result is an intensely sweet cup with berry flavours and a body weightier than typical of a fully washed coffee.