Description
Congo - Katana Natural
Sugary sweet, well balanced, and brimming with a great depth of flavor
Dark Dried Fruit, Sugar Dates, Molasses
Description
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Coffee Tasting Notes
This natural process coffee has a thick syrupy body and a profile bursting with darker notes. Sweet hints of molasses and sugar dates dominate the sweet notes. The later portion of the cup has notes of cinnamon apples, as well as dried black cherries, raisin, and herbaceous cola.
About The Coffee Producer
Katana Natural is produced on the mountainous slopes on the south-western border of Lake Kivu. The steep volcanic slopes have rich soils and weather patterns ideal for high quality coffee. The shores of Lake Kivu have become the epicenter for specialty coffee production in the Democratic Republic of the Congo as well as Rwanda, which makes up the eastern coast of the lake.
In addition to terroir, the varieties grown in this area contribute to the quality of coffee produced. Bourbon and SL-34 make up the overwhelming majority of the coffee grown on the Congo side of Kivu and both are renowned for top quality coffee. These varieties, however, are known for their susceptibility to pests and disease. Fortunately nearly all of the coffee here is produced by smallholder farmers who intersperse with other crops and trees, which helps maintain a healthy ecosystem not conducive to the spread of pests. This system also enables nearly all of the farms which produced this lot to operate using organic practices.
This particular lot was sorted before being fermented for 12 hours with the fruit intact before being fermented for another 24 hours in cool water baths, which allow for the development of sweeter cup qualities. The coffee was then pulped and dried for between 12-21 days on raised beds. Once dry, the coffee was again sorted to remove defective beans.
How To Brew This Specialty Coffee
This coffee has a depth of flavor potential. Brewing with lower coffee:water ratios produce cups with heavier body and more sweet notes while higher ratios highlight the nuanced fruit notes. We suggest starting between a 1:13 and 1:15 brew ratio.
Varieties: Bourbon, SL-34
Processing Method: Washed
Altitude: 4600–6600’
Producer: Tsneya Washing Station
Roast: Light
