preferred_method: false
preferred_milk: false

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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

Roasterr: Casa Espresso

RECYCLABLE Packaging: YES
LETTERBOX friendly (single bag): YES

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.