Espresso Kawa Kabuya
With your purchase you are strengthening the cooperatives in the Virunga National Park - a region where beauty and difficult livelihoods lie side by side.
| Taste | Full-flavoured | Brown Sugar, Roasted Nuts |
|---|---|
| Roast Degree | |
| Strength | |
| Acidity | |
| Processing | Washed |
| Origin | Congo |
| Sort | 100 % Arabica, Limited Edition, Single Origin |
€59.60/kg incl. VAT
Delivery 1 to 3 days in 🇩🇪
Make the difference with us
We invest €1 per kg of coffee with ours Coffee Circle Foundation e.V. in the growing regions in sustainable coffee cultivation, education and clean drinking water.
An espresso with a story
FULL-BODIED ESPRESSO FROM CONGO
With your help, we were able to finance a coffee laboratory for the Kawa Kabuya cooperative, which helps the coffee farmers to improve the quality of the coffee and thus also their income. This year’s espresso is particularly nutty and full of flavour. Once it has cooled down a little, it reminds us of the subtle flavour of an oolong tea.
Tips for preparation
The roast of the Kawa Kabuya is adapted to all preparation methods suitable for espresso. We like it particularly well from the espresso machine, the stovetop pot or the AeroPress.
Medium Strong Roast
We roast Kawa Kabuya freshly and particularly gently every week. Our master roasters pay close attention to the moment at which the sweetness and flavour of the coffee unfold optimally. The comparatively long roasting time of approx. 15 minutes at 215° Celsius emphasises the strong character of the coffee and ensures a rich crema.
Cupping Lab for 3,500 coffee farmers in the D.R. Congo
This coffee is very special to us. With your support, we were able to finance the Kawa Kabuya cooperative’s own coffee laboratory, which will enable the quality of the green coffee to be better assessed locally and improved in the long term. Coffees with a higher quality level can then be sold for a better price and thus increase the cooperative’s income.
Herkunft
The coffee is grown in the North Kivu region in eastern Congo. When we visited this crisis-ridden region for the first time in 2018, we were impressed by the high quality potential for Arabica coffee. The Kawa Kabuya cooperative produces one of the best coffees in Congo and has received several awards for this in recent years. It consists of several small washing stations where the coffee cherries delivered by the small farmers are processed. We source this coffee from the „Katanda“ micro station, which is located at a very high altitude of 1,730 metres above sea level and whose cherries therefore only ripen very late during the harvest season. The cherries are therefore very sweet and provide optimum conditions for an exceptional coffee.
Cooperative Kawa Kabuya
- Origin: Kawa Kabuya Cooperative, North-Kivu, DR Congo
- Geo-Coordinates: S 00°25.448’ E 29°14.336’
- Altitude: 1.730 m
- Farmer: 2500 Farmer
- Processing: Washed
- Variety: Bourbon (100% Arabica)
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