Congo Tsheya
Congo Tsheya Congo Tsheya
Roast Level: Medium
Agtron Score: 65
Tasting Notes: Molasses, Cooked Grapefruit, Tangy
Region: Kivu, Tsheya Micro Washing Station (SOPACDI Coop)
Elevation: 1600-1800masl
Varietals: Bourbon, Caturra, Catuai
Milling Process: Fully Washed
Drying Process: Raised Bed Dried
Harvest: March-July

Roaster's Notes: This coffee is exciting! We don't often see many roasters with a coffee from Congo on their menu, so we're very excited to bring this coffee to you! It has a lot of rich sweetness with a heavy mouthfeel with a slight tanginess that balances the sweetness. If you're looking to try something new, this coffee has some of those traditional tasting things that we love about coffee, with some interesting additional flavors for something fun to try, or fall in love with. 
If you like Kenyan or Burundian coffee, this coffee will taste familiar to you.

About Congolese Coffee: SOPACDI (a coop in the area) grows its coffee near Lake Kivu in the Congolese highlands. The plentiful rainfall and mild climate create ideal conditions for producing high quality coffees. Producers pick ripe coffee cherries and transport them to SOPACDI’s washing stations. Coffee is then washed and dried in the sun, before being transported by boat for secondary processing in Goma. After this the coffee is transported to the Kenyan port of Mombasa or Tanzanian port Dar-es-Salam for international export. SOPACDI owns 4 central washing stations, central drying station and a cupping laboratory.

SUBSCRIPTION NOTE: to review subscription offerings for our currently available Congo coffee, click here. 

Premium Quality, Shipped Fresh
At Denim Coffee we work with specialty coffee beans, the highest quality coffee in the world, and we are committed to premium quality fresh roast coffee. To this end we roast and ship our coffee beans fresh every Tuesday. 

Order by Monday at Midnight
To ensure your order is included in Tuesday's roast, order by Monday at midnight. Orders placed after Monday at midnight will be included on the following Tuesday's roast.