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HomeCoffeesCongolese Umoja
between Lake Kivu and the Mitumba mountain range · Democratic Republic of the Congo

Congolese Umoja

Washed, grown at 1480 masl

Roasted by Java Central Cafe and Roaster

Recently sold out· checked 30 Jul
CooperativeRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryJava Central Cafe and Roaster· Westerville, USA
CooperativeUmoja, between Lake Kivu and the Mitumba mountain range, Democratic Republic of the Congo≈
Producer—
ProcessWashed✓
Harvest—
Altitude1480 masl?
Varieties—
RoastMedium✓
Tasting notesmelon sweetness, vanilla, baking spices✓

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

Flavor Profile

3NOTES
  • melon sweetness
    Fruity
  • vanilla
    Sweet › Vanilla
  • baking spices
    Spices › Brown Spice

Supply Chain

  1. Cooperative

    Umoja, between Lake Kivu and the Mitumba mountain range, Democratic Republic of the Congo

  2. Roastery

    Java Central Cafe and Roaster

  3. Coffee· viewing

    Congolese Umoja

Keep exploring the atlas

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

Tastes similarUmoja, Peaberry TanzaniaUmoja, PeaberryKongo KirinderaKenya - ThirikaKahondo CongoDemocratic Republic of the Congo CoffeeSimilar flavour profilemelon sweetness, vanilla, baking spices861Same processWashed13025From the same originDemocratic Republic of the Congo1More from this roasterJava Central Cafe and Roaster16 coffees
Community

Brew recipes

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

ProcessWashedAltitude1480 maslRoastMedium
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