Bijdendijk

COFFEE FROM CONGO

CONGO COFFEE

Continent: Africa
Altitude: 800-1700M.A.S.L.
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.

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