Ce café a été cultivé dans les plateaux au bord du lac Kivu dans l’est de la République Démocratique du Congo, proche du Burundi et du Rwanda. Il est cultivé et récolté à la main dans de petites exploitations familiales, puis acheminé vers la coopérative locale où il est lavé et séché au soleil.
C’est un café élégant, avec des notes boisées de cèdre, d’amande fraîche, de pain d’épices et de fruits secs. Il a une légère amertume qui fait son charme pour les amateurs.
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