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Congo Kabare Katana Dry Process

Congo Kabare Katana Dry Process


Tastes of Dried Blueberry • Sarsaparilla • Rustic Sweetness • Full Body

Kabare Katana is an extremely special and limited offer.  We only offering this coffee whole bean to ensure peak flavors.

From berry-like hints to rustic cocoa roast tones, this natural processed coffee has a lot to offer. The dry grounds smell like brown sugar and ripe banana. The aroma has rustic earthy accents and slight berry notes. The cup has a sweetness that is ripe with berry accent notes, The finish has a rooted note, something like earthy sweet sarsaparilla. Layers of dark cacao flavors are interspersed with sweet fruited flavors, and a full body.


Virunga Coffee

Coffee from Congo is a real treat.  It is fairly rare, and almost always different and instense in an extraordinary way.  This limited offer is a shining example.  The Katana station is one of a few Congo coffee processing sites under a privately run coffee project called Virunga Coffee. Their primary goal is to help increase production and the overall quality of coffee through investment in infrastructure like wet mills and raised drying beds, farmer outreach, and access to the global market. The Katana site is located in South Kivu and serves several hundred farmers in the region. Katana sits at 1700 meters above sea level and the farmed area spans a range of 1450 to 1750 meters, benefiting from high altitude and nutrient rich, volcanic soil. Farmers are growing Blue Mountain and bourbon, a mutation of Typica first discovered in the Jamaica's Blue Mountains. Katana are only producing natural and honey process coffees which have a much lower demand for water. The Virunga Coffee group have also assisted with certifications (UTZ and Organic) that lend to sustainable agricultural practice.


Dry process or “natural” coffee

Dry process coffee, also known as "natural" process happens when the coffee cherry fruit is picked and dried with the skin and mucilage intact. The coffee seed ferments and concentrates as the fruit around dries. Once dry, the coffee is "dry hulled" and the coffee bean (seed) is separated from the rest of the cherry. Dry process, when done correctly, adds body, depth, and complexity to the cup.

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