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Casa Espresso - DR Congo Latumba

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From Nino @ Casa Espresso:

The blue mountain varietal is originally a mutation of the typical varietal from Jamaica, highly prized for its cup quality. We found this coffee to have a bright and complex acidity, with notes of citrus fruits in particular limes, and a refreshingly silky mouthfeel that is very tea like. Fantastically clean through a V60 brewer.

Location & Farmer - The Latumba washing station is located on the shores of Lake Kivu, and the coffee is grown by members of the surrounding AMKA CO-OP, based in the Minova district, southern Kivu, Eastern Congo, who produce the blue mountain varietal from 1700-2000 metres above sea level.

The Processing - The ripe cherries are delivered to the Latumba washing station from the CO-OP. The cherries are de-pulped to remove the majority of the outer fruit. The coffee is then soaked in fermentation tanks for 12-18 hours, then sorted for density by using water channels (different densities have different sugar content/ripeness) and soaked for a further 12 hours, then drained and dried on raised beds for 12-16 days. The ‘parchment’ coffee is then transported to the Coffeelac dry mill in Goma where it is rested and dry milled.

Altitude: 1700-2000 masl
Farm/Coop: Latumba
Great for: Aeropress, Cafetiere, Filter
Origin: Africa/Democratic Republic Of Congo - Minova district, southern Kivu, Eastern Congo
Process Method: Washed
Varietals: Blue Mountain

When do we roast and post your coffee?

We roast on Tuesdays

All single 250g coffee orders will be despatched in letterbox friendly, recyclable packaging, by 1st Class postage. Larger quantities of coffees will be sent 2nd class.

Delivery prices to United Kingdom


Initial collection: Casa Espresso - West Yorkshire

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Tasting record

Method Dose Grind Time Volume Comments
e.g. Espresso 18g Vario 1E 25secs 30ml A bit finer next time would be better.