Pearson Cassanga Coffee & Cocoa Co

Coffee from the Democratic Republic of Congo (DRC) offers a distinctive flavor profile that reflects the rich, volcanic soil and high altitudes of the region. Known for its smooth yet vibrant taste, DRC coffee is gaining recognition among specialty coffee enthusiasts. Key characteristics include:

1. Flavor Profile: DRC coffee is renowned for its complex flavors, often featuring bright acidity with fruity notes like red berries, citrus, and hints of floral undertones. Some varieties also offer chocolatey or nutty notes, adding depth to the flavor.
2. Growing Regions: Primarily cultivated in the Kivu region near Lake Kivu, DRC coffee is grown at high altitudes in fertile volcanic soil, which contributes to its rich body and flavor complexity.
3. Varieties and Processing: Commonly cultivated varieties include Bourbon and Typica, and most beans are wet-processed, enhancing their clean and crisp profile. The careful processing ensures high quality and preserves the bean’s natural flavors.
4. Sustainability and Impact: Many Congolese coffee farms emphasize sustainable practices and fair trade, often organized through cooperatives that support local farmers and communities.
5. Specialty Market Appeal: With its bold, fruity profile and smooth finish, DRC coffee is highly valued in the specialty coffee market, appealing to those seeking a distinctive cup with unique origins and a positive social impact.

DRC coffee delivers a refined, memorable experience, making it an excellent choice for premium coffee lovers seeking both quality and a taste of unique terroir.

Cocoa beans from the Democratic Republic of Congo (DRC) are known for their unique and rich flavor profile, influenced by the country’s diverse climate and fertile soil. DRC cocoa is often characterized by:
 
            1.         Flavor Profile: DRC cocoa beans are known for their intense, bold flavors with fruity, floral, and nutty notes, creating a complex taste experience often prized by chocolate makers.
            2.         Quality and Sustainability: Many cocoa farms in the DRC emphasize sustainable and ethical practices, with a focus on organic methods and traditional fermentation processes to maintain high quality.
            3.         Fermentation and Drying Process: The beans are typically fermented for 5-7 days to enhance flavor and reduce bitterness, followed by sun-drying to achieve optimal moisture content, ensuring they are well-prepared for export and chocolate production.
            4.         Unique Terroir: Grown in the tropical rainforests and volcanic soil regions of the DRC, these beans carry a distinctive terroir that adds depth to their flavor, making them a sought-after choice in the premium cocoa market.