CONGO CASCARA

Cup profile

fruity - sweet - very pleasant aftertaste

More information

Congo Cascara is made from the sun-dried husks of coffee cherries and is ideal for infusion-based beverages. It comes from the Democratic Republic of Congo, in the North Kivu region, and is produced by Virunga Coffee Company, a pioneer in supporting local smallholder farmers.

The Bourbon variety grows at 1.600 meters and is processed naturally and sun-dried, resulting in a fruity, sweet profile with a very pleasant aftertaste. 

Origin and sustainability

Founded in 2012, Virunga Coffee Company focuses on:

1. Increasing productivity through good agricultural practices.
2. Improving quality through training and strict processing guidelines.
3. Achieving internationally recognised certifications to boost farmer income.

They have trained over 8,000 farmers, distribute more than 3 million seedlings annually and employ 35 field agronomists. Virunga Coffee is also the first licensed producer and exporter of cascara in the D.R. Congo.

Brewing recommendation

Infuse 4 – 5 g of cascara in 250 – 300 ml of hot water. Steep for about 4 minutes, then strain. For a milder cup, add a bit more hot water.