Buchiro

It’s rare to find a coffee of this caliber from the Democratic Republic of the Congo. Though the potential to produce such high-quality coffee exists throughout eastern Congo, the logistical challenges to bring these coffees to your cup are staggering. Located on the serene shores of Lake Kivu, this organic-certified lot comes from the Buchiro washing station, managed by the Muungano cooperative. Rich volcanic soils, old Bourbon varieties, and breathtaking elevations converge in this selection to bring vibrant flavors of kiwi, lime and black tea.

Pronunciation: boo-CHEER-oh

The Buchiro coffee, sourced from the Lake Kivu region of the Democratic Republic of the Congo, represents the dedicated work of the Muungano cooperative. This lot features the Bourbon varietal, a plant type historically significant for its balance and complexity. As a roaster, Counter Culture Coffee highlights the distinct profile of this origin through notes of kiwi, lime, and black tea.

When evaluating such profiles, it is helpful to consider how regional terroir influences the final cup. Coffees from the Lake Kivu area often exhibit a vibrant acidity that complements the inherent characteristics of the Bourbon variety. To better understand the nuances of these specific tasting notes, one might consult the flavor wheel to identify the underlying aromatic compounds. By focusing on the intersection of cooperative-led production and careful roasting, this entry offers a glimpse into the evolving landscape of Congolese specialty coffee.