I’ve really slowed down when it comes to reviewing coffee. In truth, I’ve really slowed down consuming coffee all together. It’s not that I don’t enjoy coffee anymore—it’s just that other beverages (cocktails, namely) have really captured me this year. In an effort to sustain […]
Grown near Shakisso in the Sidama region, Tchembe is grown and processed by Ninety Plus, who uses unique processing methods and an extreme attention to detail to make this truly exceptional coffee. Ninety Plus Ethiopia consist of single variety farms; 51 varieties separately planted on […]
region: North Kivu, Democratic Republic of the Congo
producer: smallholder farmers
association: Kawa Kabuya Cooperative
elevation: 1500 – 1800 meters above sea level
cultivars: Kairo, Maragogype
process: fully washed, patio dried
The aroma of the Congo Kawa Kabuya is both rich and bright. It’s a fruit-forward coffee with lively scents of cherry, melon, apple, and lemon. The coffee also features sweet salted caramel.
Diving into my first few sips, this is a unique cup of coffee—a little fuller bodied, smooth, velvety and elegant, with a deep, rich syrupy body. It has a little brightness to it but nothing like its more acidic African cousins. Again, notes of deep black cherry, melon, Fuji apple, and a tart lemon drop acidity. Honey and dark chocolate serve as the backbone while soft hibiscus plays through the finish.
*content courtesy of Burman Coffee
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Superlost Coffee is a new roaster in Brooklyn, New York, and today we’re featuring their inaugural batch, Solo Sábado. Solo Sábado is a Colombian coffee from Caicedonia an area known for its high altitude coffee. High-grown coffee yields less fruit on the plant, but it […]
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