Gardelli
Gardelli- Kahondo (Dr.Congo)
Gardelli- Kahondo (Dr.Congo)
Pickup available at Tajer Coffee
Usually ready in 24 hours
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Kahondo – D.R. Congo
Cup Profile: Grapefruit, Malt, Rhubarb, Cranberry, Tobacco
Embark on a captivating sensory experience with Kahondo, a meticulously sourced and expertly roasted specialty coffee from the heart of the Kivu region in the Democratic Republic of Congo. This exceptional lot, cultivated at high altitudes between 1,500 – 1,900 meters above sea level, delivers a harmonious balance of bright citrus and red fruit notes, complemented by a rich, malty body and a refined tobacco finish.
Crafted through the Classic Washed process and dried on raised beds, Kahondo showcases the purity and complexity of the Bourbon variety, offering both clarity and depth in every cup. Its vibrant acidity, layered sweetness, and structured mouthfeel make it an outstanding choice for both espresso and filter brewing.
Roasting & Availability
Each batch is carefully roasted by Rubens Gardelli using a customized solid-drum roaster, ensuring precision and consistency. We roast to order on Monday, Wednesday, and Friday, guaranteeing peak freshness upon delivery. (Please note: We only ship whole beans.)
Brewing Recommendations
To highlight the nuanced complexity of this lot, we suggest the following filter brewing methods:
V60 Style (Conical Brewer)
- Coffee: 17g
- Grind: Comandante 18 clicks (medium)
- Water: 250g (40 TDS) at 90°C
- Filter: Cafec Abaca+
- Brew Time: 2:40 min
- Final Strength: 1.46 TDS
Flat-Bed Brewer (Kalita, Stagg [X])
- Coffee: 17g
- Grind: Comandante 16 clicks (medium)
- Water: 250g (40 TDS) at 90°C
- Filter: Stagg [X], Fellow
- Brew Time: 2:34 min
- Final Strength: 1.49 TDS
Whether you prefer the clarity of a V60 pour-over or the balanced extraction of a flat-bed brewer, Kahondo delivers an immersive tasting experience that embodies the dedication of the smallholder farmers who meticulously cultivate each bean.
THE STORY BEHIND
Kahondo Coffee Washing Station is one of nine stations run by Virunga Coffee Company, established in 2012 to produce top-quality coffees for the specialty market and improve the situation of thousands of smallholder farmers in the region. Virunga focuses on increasing production through good agronomic practices, enhancing coffee quality with education and strict processing standards, and obtaining internationally recognized certifications to secure better premiums for farmers.
To date, Virunga has trained over 11,000 farmers in Good Agricultural Practices and helped them achieve Organic and Rainforest Alliance certifications. With a team of 40 field officers, who are trained agronomists, working on the ground, the company also distributes over 3 million seedlings annually to farmers in Eastern D.R. Congo.
THE VARIETY
Bourbon is one of the most culturally and genetically significant arabica varieties of the world, celebrated for its exceptional cup quality at high altitudes. Along with Typica, it is one of the two main cultivars, from which many modern varieties are derived. Historical records suggest that Bourbon originated in the coffee forests of Southwestern Ethiopia and was later cultivated in Yemen. Recent genetic studies have confirmed this origin.
Bourbon was first grown on Réunion, known as Bourbon Island before 1789, and was later introduced by the French to mainland Africa and Latin America. It thrives at altitudes between 1,100 and 2,000 masl, offering yields that are 20–30% higher than Typica. While it has a commercially viable yield and growth potential, it is generally vulnerable to diseases and pests.
THE FERMENTATION PROCESS
Ripe cherries are brought to the wet mill, where they undergo careful sorting and pulping before being fermented for 18 to 24 hours, depending on the weather conditions. Once the mucilage is sufficiently broken down, the parchment coffee is thoroughly washed in clean water channels and graded by bean density. It is then dried under the sun on raised African beds for 12 to 18 days, depending on the climate, until it reaches the ideal moisture level.
During the day, the parchment is raked and turned regularly to ensure even drying and to prevent mold or over-fermentation. The cherries are covered for protection during the hottest part of the day and at night to shield it from rain and moisture. Once the coffee has dried to the perfect level, it is transported to Butembo for dry milling, grading, sorting, and handpicking, before being packed in GrainPro bags for export.
