Super sweet raspberry with a zingy lime finish. Bright and fresh
Katanda village is located in the Isale region of Nord-Kivu (North of Lake Kivu), on the edge of Virunga National Park, bordered by Uganda to the east. The region has excellent conditons for speciality arabica production with plentiful rainfall, high altitude and highly fertile volcanic soils. The Katanda Coffee Washing Station (CWS) is one of 5 washing stations belonging to Virunga Coffee Company, setup by Schluter in 2012 to produce high quality coffees for the speciality market and increase premiums for the thousands of smallholder farmers in the region. Approximately 347 smallholder farmers deliver cherry to the washing station.
Virunga overall have now trained over 2,300 famers in GAP (Good agricultural practices) and obtained organic certification for these farmers in the Isale region. They have 7 full time field officers (trained agronomists) working in the region and have planted over 400,000 seedlings to be distributed amongst the smallholders in
Ripe cherries are delivered to the wetmill for careful sorting and pulping, before fermentation for 18-24 hours, depending on the climatic conditions. Once the mucilage has been broken down sufficiently the parchment coffee is thoroughly washed in clean water channels and graded by bean density before being dried in the sun on raised African beds for 12 - 18 days, again depending on conditions, until the ideal moisture level has been reached. In the daytime the parchment needs to be raked and turned periodically to ensure a consistent drying process and prevent mould or over-fermentation. The coffee is also covered in the middle of the day to protect it from the hot sun, and at night to protect it from rainfall and moisture. Once the coffee has dried to the right level it is transported to Butembo for dry-milling, grading, sorting and handpicking, before being bagged in GrainPro for export.
This coffee has been certified under the USDA Organic system. Requirements for this seal include no use of prohibited substances on the land for at least three years. This includes most synthetic pesticides, herbicides, and fertilizers. Other certification requirements include a buffer between the coffee and any other crop not grown organically, a plan that demonstrates methods that prevent soil erosion, and other sustainable agricultural criteria.