Each time I open a bag of Congo Babungwe beans, I am transported to those red African lands that I have crossed in my previous professional life and which have such a particular smell.
The aroma of hay and fermented herbs acts as a link between these lands and the Aubrac plateau where I live today.
A very atypical result that I push to the maximum with very subtle roasting and conching choices for an experience that leaves no one indifferent.
Cedric