Kivu Kalungu-Birambo Organic Washed - Specialty coffee 100% Arabica
If you do not know, I will tell you now: every coffee, if it is good, is good to make both espresso and filter, with any method, as long as it is made well. So try it as you like, but before trying it, if you haven't had it yet in your life, look for a very good dark chocolate, the best you can find, and eat it with two grains of salt, even less.
Then make yourself this coffee, with those feelings in mind.
It will be the dominant note of this wonderful and very deep coffee, which will be flanked, and you will not fail to notice it, the notes of a thousand red fruits that will gradually overlap one another as the coffee becomes hot in the cup earlier. lukewarm and then maybe even cold, changing but always dancing around that salty chocolate that constitutes its backbone.

Provenance - Democratic Republic of Congo, on the southern shores of Lake Kivu, at an altitude of 2000 meters.
Mix cultivars - Blue mountain, Bourbon, Caturra, Cutaì, Kabare 2.
Fully washed processing: mechanically removed the pulp of the cherries on the same day of harvest, the bone is fermented dry for 12 hours. After removing any residual pulp and mucilage, it is left to dry on suspended mesh beds for 14-20 days.
The coffees of Smoking Tiger are never very dark: they like decisive but short, delicate roasts, which do not mask anything, with this coffee we are, perhaps, pushed a little further than usual: the fact that we heard a penetrating note almost salty and very intense dark chocolate, and we wanted to follow it, this track, to enhance it to the maximum.