Congo Kivu 4 brine - 1 kg - whole bean

Origin and plantationWith a world market share of about 1.5%, Kenya plays a rather minor role in terms of quantity. But when it comes to quality and exceptional coffee characters, Kenya is always at the forefront! Kenyan coffee beans have a very firm structure and require more heat during roasting than other coffees. This is because coffee plants in Kenya are grown at altitudes of up to 2,100m, where the coffee can only grow very slowly. Normal flat beans are graded and traded in different commercial classes. For the majority of exports, the classification "AB" applies, while top qualities receive the rating "AA". Due to their rarity, Kenyan "pearl beans" are a real speciality. Pearl beans are formed when the coffee tree can no longer provide sufficient nutrients for the coffee cherries that grow at the extreme end of the bush, and as a result only one bean can form in the cherries. This single bean gathers so much strength and grows so slowly that it is ultimately much more aromatic than a flat bean. Our pearl beans come from the "Kiundi" area and are sorted by hand from a year's harvest.Character and tastePearl beans are of rare beauty and demand all their skill and ability from the experienced roasting master in order to be roasted to "the point". If this is achieved optimally, the typical character of Kenyan coffees develops. Experts describe it as "chocolaty", "vinous", with a strong, spicy richness.

Origin and plantationIndia Monsooned Malabar is a coffee that has an extraordinary richness and hardly any acidity. The full aroma is wonderfully rounded off by slightly fruity notes. The Malabar region is located on the southern tip of India, north of the city of Cochin. Here, at an altitude of 900 to 1,500 m a.s.l., a special processing method is used. NN., a special processing method called "monsooning" is used. This process gives the coffee its unique character. The dry beans are peeled and packed into jute sacks. The bags are then exposed to the monsoon, but must be turned over every 6 to 8 days to prevent mould. After 8 to 10 weeks, the coffee is ready, has a slightly swollen and pale appearance, and is lighter than conventional beans.Character and tasteExceptional richness and low acidity combined with a strong aroma. It tastes fruity to delicate and has a rather full body.

Origin and plantationUmuco W'ikawa is a region in the southwest of Burundi. The name means "the light of coffee". For the farmers of this region, coffee is like a signpost that points them in the right direction and gives them a sense of purpose. By working together and setting up their own processing stations, the coffee farmers of this region can increase the quality of their coffee and connect even better with their buyers. In addition, they are supported by the government of Burundi to make coffee a solid source of income throughout the country.Character and tasteA clear spiciness together with a sweet-fruity note and a fine acidity reminiscent of pineapple, grapefruit and tangerine give this coffee its typical character. An exotic treat that you should not miss!