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8. Coacha FW – Congo Espresso

Apple Pie, Brown Spice, Muscovado Sugar

This coffee is produced by COACHA, a cooperative in Cuba that seeks especially to support women. The beans have been washed, giving a clean coffee with a pleasant, sugary sweetness and melon acidity. The mouthfeel is spicy, with a near-endless finish.

Cultivation

Grown with love by great farmers. 100% arabica coffee, picked when it's ripe, processed with care, and fairly traded.

Packaging

The tins in our advent calendar hold 50g of coffee and are free from mixed materials, making them 100% recyclable.

Brewing
Take your tried-and-tested recipe as a starting point for this roast, or get help from our brew guides.

Scoring Card

The coffee cherry can develop up to 1,200 different natural flavours. Depending on location and variety.

Learn to understand the flavours in coffee with the Scoring Card. Grade your coffee by filling out your Scoring Card

Bloody Good Advent

– 9th Edition

Coacha Farm Congo Drybeds

About the Coffee

Apple Pie, Brown Spice, Muscovado Sugar

Score: 86
Sweetness: 3/5 Muscovado Sugar
Acidity: 4/5 Melon
Mouthfeel: 3.5 Spicy
Body: 3/5 Long and Coating

Variety: Bourbon
Processing: Washed
Harvesting Year: 2022
Drying Time: About 14-21 days


Suggested brew recipe:
1:2.5 (eg 19g coffee to a yield of 47.5g espresso) in 30-35 seconds

About this coffee

Today's coffee, from the COACHA collective in Kirinyaga in Cuba, tastes like apple, muscovado sugar and cinnamon. The flavour profile is balanced by sugary sweetness and melon acidity. The body is lightly spicy, and gives a strong, lasting finish.

Map Congo

The farm | Cooperative Agricole de Chanyi

The Cooperative Agricole de Chanyi (COACHA) was founded by 22 farmers in the year 2000. Today, the group comprises more than 327 producers, 114 of them women, who deliver their coffee to COACHA's central washing station.

The members grow coffee on small farms, generally no bigger than a hectare. The high altitude of over 1400 meters above sea level means the days are hot and the nights are cold, which means the cherries develop slowly, becoming dense, sweet coffee beans.

COACHA focuses on supporting women and young people. They help their members to reach a bigger market and to earn a fair price for their harvest. The farmers pick ripe, red cherries by hand and delver them to the central, COACHA-run washing station, where they are assessed for ripeness. Accepted cherries are depulped in a drum pulper before being fermented for 12 to 24 hours in water. Next, the cherries are washed, leaving the beans encased in only their parchment, a thin membrane that holds two beans together in each cherry. They're laid out onto beds to dry, where regular raking keeps the drying process even.

It takes about two to three weeks for the coffee to be fully dried, after which it is stored for up to 2 months in a specialised warehouse, waiting to be taken to the dry mill, where the parchment is split and removed, dividing up the beans, ready for export.

Relationship: New partner
Producer: Cooperative Agricole de Chanyi
Type of farm: Cooperative

Region, Country: Kirinyaga, Congo
Altitude: 1490 masl
Soil type: Volcanic Soils
Fertilisation method: Organic
Shade type: Not shade grown
Processing location: Coacha Washing Station
Number of varieties: Several
Harvest season: Nov-Dec



About the farm

The Cooperative Agricole de Chanyi (COACHA) was founded by 22 farmers in the year 2000. Today, the group comprises more than 327 producers, 114 of them women, who deliver their coffee to COACHA's central washing station.

The members grow coffee on small farms, generally no bigger than a hectare. The high altitude of over 1400 meters above sea level means the days are hot and the nights are cold, which means the cherries develop slowly, becoming dense, sweet coffee beans.

COACHA focuses on supporting women and young people. They help their members to reach a bigger market and to earn a fair price for their harvest. The farmers pick ripe, red cherries by hand and delver them to the central, COACHA-run washing station, where they are assessed for ripeness. Accepted cherries are depulped in a drum pulper before being fermented for 12 to 24 hours in water. Next, the cherries are washed, leaving the beans encased in only their parchment, a thin membrane that holds two beans together in each cherry. They're laid out onto beds to dry, where regular raking keeps the drying process even.

It takes about two to three weeks for the coffee to be fully dried, after which it is stored for up to 2 months in a specialised warehouse, waiting to be taken to the dry mill, where the parchment is split and removed, dividing up the beans, ready for export.
Espresso läuft durch Siebträger in 19grams Tasse

Bloody Good Espresso

Coffee is a fruit which is naturally acidic and contains many sugars. We roast our espresso to develop a fine acidity and to bring out its natural sweetness.

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Sustainably grown

Carefully grown and processed by our partners.

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Recyclable packaging

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