Flavor Profile and Characteristics of Muangano Cooperative Coffee Beans from Africa [Congo] - Kivu Lake Region

Africa [Congo] What are the flavor and taste characteristics of Muungano Cooperative coffee beans? How do Congo Kivu Lake region Bourbon coffee beans taste?

The Democratic Republic of Congo is located in Central Africa, with the equator crossing through the north-central part. The local forest coverage rate is about 58.7%, making it the world's seventh-largest tropical forest. Agricultural products are also very abundant, mostly tropical crops suitable for Robusta coffee cultivation. The easternmost part is the edge of the African Rift Valley, where volcanic activity is frequent. This area is near Kivu Lake at an altitude of approximately 1460 meters. Congo's Kivu Lake region coffee beans are named after this Kivu Lake, which borders Rwanda.

In February 2010, Congo joined the Eastern Africa Fine Coffee Association, becoming the organization's 11th member, hoping to further improve its coffee quality and export volume. In the 21st century, the local coffee industry is undergoing another wave of revival.

Congo's coffee is mainly cultivated around Lake Kivu. The shores of Lake Kivu are excellent coffee-growing areas, with many pristine forests along the coast, an average annual temperature of about 19°C, enjoying a warm and humid climate and fertile land. Its geographical environment is more similar to neighboring countries known for outstanding Arabica varieties, such as Kenya, Rwanda, and Tanzania.

Coffee grown in Congo has a unique flavor and has been favored by European and American roasters in recent years, with production rising steadily. By 2016, it had already risen to over 9 million metric tons (even Starbucks has actively invested). Unfortunately, the international visibility of Congo coffee beans is much smaller compared to its diamonds and precious metals. The main reason is years of war. This densely forested coffee-producing region has been plagued by conflict for the past 20 years, with deaths conservatively estimated at over 5 million people, making it difficult for foreign buyers to deeply explore this highly potential country. Congo's unstable political situation and corrupt regime also make it extremely challenging for this region, which has great specialty coffee potential, to rise to become a world-class coffee powerhouse. This is especially true as overseas demand for coffee beans increases, while overseas investors operating within the country often face threats of kidnapping, extortion, forged documents, and even death. (Some even call Congo the most dangerous coffee-producing region in Africa, which is why we find it difficult to obtain internal regional information.)

Muungano Coffee Cooperative:

In Swahili, "Muungano" means 'unity', guiding primarily the farmers of the Muungano Coffee Cooperative. Batembo and Rwanda native to Congo - eastern Congo was divided by war. Through cooperation, they once again join hands to create better prospects for their families. From 350 founding members in 2009, the cooperative had grown to over 4,000 members by 2014. Muungano's farmers are dedicated to producing high-quality specialty washed Arabica coffee. They invest in coffee nurseries and establish community-level washing stations; by planting new seedlings and strictly harvesting coffee to rejuvenate the land. Muungano widely accepts cupping training to learn the skills and universal language of the professional coffee market, establishing two new washing stations in 2014.

Farmers tend to naturally use homemade compost and mulch. Since coffee is interspersed with villages and homes, they consider it important for people's health as well as the environment. Measures are taken to combat the danger of landslides during heavy rains, including planting trees with deep roots to strengthen soil structure.

Origin Details:

Region: Kivu Lake

Producer: Muungano Cooperative

Processing Method: Traditional washed processing

Grade: SC16/18

Variety: Native Bourbon

Altitude: 1300 to 1460 meters

Flavor Description: Grass aroma, malic acidity, citrus fruit sweetness, chocolate, malt syrup, with notes of brown sugar and chocolate in the finish. Clean, smooth, and full-bodied African coffee bean.

FrontStreet Coffee's Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds, first pour 25g water for 25s bloom, second infusion to 120g water then pause, wait until the water level in the coffee bed drops to half before continuing to pour, slowly pour until reaching 225g water, extraction time around 2:00

Analysis: Using a three-stage brewing method to clearly bring out the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, pausing during pouring can extend the extraction time, better extracting the nutty and chocolate flavors from the back-end.

Flavor: Multi-layered, overall clean, relatively light body, persistent caramel sweetness in the finish, with a slight bitterness.

Important Notice :

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