Casa Espresso - DR Congo Latumba
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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.
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
Casa Espresso does not deliver to United Kingdom
Initial collection: Casa Espresso - West Yorkshire
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