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HomeCoffeesCongo Amka Mlimaji Natural For Espresso
Kivu · DR Congo

Congo Amka Mlimaji Natural For Espresso

Natural Red Bourbon, grown at 1450 to 1850 masl

Roasted by OR Coffee Roasters

Available now· checked 3 Aug
CooperativeRoaster-stated
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Details

RoasteryOR Coffee Roasters· Ghent, Belgium
CooperativeAmka Mlimaji cooperative, Kivu, DR Congo✓
Producer—
ProcessNaturalThe coffee is hand-picked, ensuring the highest quality, and dried on African beds to preserve its distinct characteristics✓
Harvest—
Altitude1450 to 1850 masl✓
ClimateTropical rainforest
VarietiesRed Bourbon✓
RoastEspresso✓
Tasting notesGooseberry, Tropical fruit, Honey✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • Gooseberry
    Fruity › Berry
  • Tropical fruit
    Fruity
  • Honey
    Sweet › Brown Sugar › Honey

Supply Chain

  1. Cooperative

    Amka Mlimaji cooperative, Kivu, DR Congo

  2. Roastery

    OR Coffee Roasters

  3. Coffee· viewing

    Congo Amka Mlimaji Natural For Espresso

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarSeasonal Espresso BlendAmka Mlimaji . Congo _ TREVOEspresso: Natural. Forest Fruits, plum, marzipan, dark chocolateKasahun Jabo Natural EspressoKenya Narok Mara Natural (Single Origin Espresso)Espresso Single OriginSame variety, exploredRed Bourbon764Similar flavour profileGooseberry, Tropical fruit, Honey1464Same processNatural7627From the same originDR Congo53More from this roasterOR Coffee Roasters24 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNaturalAltitude1450 to 1850 maslRoastEspresso
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability