Buchiro – Natural Sundried

A vast majority of natural-processed coffee from the Democratic Republic of the Congo is produced with haste, leading to poor quality coffee and low prices for producers. The Muungano cooperative, always seeking to push their potential, has honed their skills to prepare some of the highest quality natural-sundried lots from this often overlooked origin. Staff at the Buchiro washing station select strictly ripe coffee cherries and employ methodical drying techniques to produce a coffee with notes of berry, nougat, and cacao nibs.

  Pronunciation: boo-CHEER-oh

The Buchiro – Natural Sundried, sourced from the Muungano cooperative in the Democratic Republic of the Congo, represents a compelling addition to the Counter Culture Coffee lineup. This lot is processed using the natural method, a technique where the coffee cherry remains intact while drying, which often imparts a distinct sweetness and heavier body to the final cup. As detailed in our processing methods explainer, this approach relies on the fruit’s sugars to influence the bean’s profile during dehydration.

In the cup, this coffee presents a balanced interplay of berry, nougat, and cacao nibs. These descriptors can be further explored by referencing our flavor wheel, which helps identify the nuanced characteristics found in such complex origins. By highlighting the work of the Muungano cooperative, this selection showcases the evolving potential of Congolese coffee, offering a profile that bridges the gap between deep, indulgent sweetness and bright, fruit-forward acidity.