During post-harvest, this coffee was fermented out of water for 12 hours, then fermented underwater for 24 hours and then fully washed of its mucilage before being dried and prepared for export.

The result is a cup of intense sweetness, berry flavours and a weightier body than you’d usually expect of a fully washed coffee. A coffee to savour all day.

This coffee was brought to the market by the inaugural Best of Congo auction. Designed to spotlight the country’s most exceptional lots, the auction was a powerful statement of what’s possible when Congolese producers are given a global platform.