COFFEE FROM CONGO
Grading: Kivu 3, Kivu 4, HTM / NM
Varieties: Canephore, Bourbon, Jackson, Catura, Typica
Processing methods: Unwashed and washed
Harvest period: Between February – May and May – September
Total production: (expressed in 60kg bags) About 570,000, of which 25% arabica and 75% robusta
Bijdendijk can recommend the following coffees:
• Congo Kivu 3
• Congo Kivu 4
• Congo HTM/NM (Hors Type Marchand Natural Moyen)
These coffees are characterized by a sweet tea-like taste, with honey and chocolate tones with a nice full round body and high acidity. The robusta is also characterized by nutty, chocolate tones with a round full body.
WHAT COFFEE ARE YOU LOOKING FOR?
Feel free to reach out to us if you want to talk coffee! There is always someone within our team ready to help you