Coffee story
Congo Kisunga comes from the Kisunga processing station at the edge of Virunga National Park, at 1,500-1,800 m. Volcanic soils and the Bourbon variety produce a clean, bright, well-balanced profile. In the cup: refreshing grapefruit acidity, juicy cherry sweetness, and a warm pear tart on the finish.
Lot details
The details behind where this coffee comes from and how it tastes in the cup.
Be the first to review.