Katana Raek Oost-Congo
Experience the finest coffee from Farm Raek in D.R Congo. Grown in high-altitude soil, hand-picked and meticulously processed by award-winning producer. The best Katana coffee beans in the coffee market.
| Brand | Ginza Coffee Collective |
| Produced together with | RAEK'S Group |
| Coffee Master (Cupping) | Fabricio Scocco |
| SCA Cupping Score | 86.2 |
| From | Katana D.R Congo |
| Variety | 100% Arabica JBM (Typica) & Bourbon (Jackson) |
| Altitude | 1800 masl |
| Process | Fully Washed |
| Notes | Tropical Fruit / Apple / Lychee |
| Food Pairing | See below* |
| Acidity (4.1 Ph) | ◉◉◉◉◉◉◉◉ |
| Body (Clean finish) | ◉◉◉◉◉◉◉◉ |
| Aroma | ◉◉◉◉◉◉◉◉ |
This incredibly structured and thoughtfully run gem presents us the potential of Congolese coffee.
RAEK offers technical and agronomical assistance to Katana’s cooperative members and helps them improve their quality. They also provide other kinds of support to their members, such as free school supplies, distribution of seeds, and shade trees. The coffee is organic and certified by Ecocert.
Bright aromas like allspice. Juicy sweetness like lemon and grapefruit.
The best part: our award-winning coffee
¿What makes our Katana so special?
We are proud to present the coffees of Ngula and Katana, two villages that formed cooperatives to use coffee to create stability in a place that has known more unrest and sorrow than most of us can imagine.
A state of the art washing station, organic fertilisation and reforestation schemes,a cupping score of 86,2 in the “Saveur du Kivu” competition of 2015.
More about our coffee beans
Our beans are a collaborative creation with smallholder farmers, the Farmers Society, and our trusted partners in sourcing exceptional coffees. Our partners in all our selected farms, who cultivate diverse crops alongside coffee, take great pride in their coffee production. The wet mills in our production regions are consistently produce high-quality coffee, attracting farmers with premium prices. We carefully select coffee lots that meet our standards for taste and sustainability. The coffee cherries undergo a meticulous process at the farmer-operated factory. After harvest, they undergo 16-24 hours of dry fermentation under closed shade for optimal flavor development. The cherries are then washed and graded in channels to select the finest beans. To enhance their characteristics, the beans are soaked in clean water for 16-18 hours, allowing them to absorb moisture and develop a bright and delightful sweetness.
OUR SELECTION PROCES
Each batch we receive is carefully curated and roasted to perfection by our expert team of roasters, ensuring consistency in quality and flavor. Before reaching our customers, the beans are meticulously checked by our cuppers in the cupping room, where each profile is evaluated for excellence. We take pride in working with micro-batches of unique beans, allowing us to bring truly one-of-a-kind coffee experiences to Europe and beyond.