Charlotte's DRC Medium-Dark Coffee
- Green Coffee and Roasted Coffee does not qualify for free shipping. Shipping costs are set by our roaster partners. Coffee orders are shipped directly from the roaster partner.
- In stock, ready to ship
- Backordered, shipping soon
Charlotte's DRC Medium-Dark Coffee: Origin, Flavor and Brewing Guide
Charlotte’s DRC is a single-origin coffee from South Kivu Province in the Democratic Republic of Congo, roasted to a medium-dark level. Its listed notes are caramel, passion fruit and maple syrup—an unusual combination of developed sweetness and tropical-fruit character.
The supplier describes the coffee as coming from lush, high-altitude growing areas in the DRC. Product imagery highlights women connected with the coffee’s production. The current listing does not name a farm, cooperative, variety, elevation figure or processing method, so those details remain deliberately unspecified.
Coffee Profile
| Origin | South Kivu Province, Democratic Republic of Congo |
|---|---|
| Producer | Charlotte; additional farm or cooperative details are not specified |
| Roast level | Medium-dark |
| Process | Not specified |
| Tasting notes | Caramel, passion fruit and maple syrup |
| Formats | 12 oz or 2 lb; whole bean, fine espresso grind, medium drip grind or coarse French press grind |
Flavor and Extraction
The medium-dark roast should increase solubility and body, while the passion-fruit note introduces a brighter counterpoint to caramel and maple. A good extraction should keep sweetness at the center without erasing the fruit. Taste the cup as it cools: roast intensity is strongest when hot, while the tropical note and maple-like finish may become easier to distinguish later.
Roast development changes solubility, so the same coffee can behave differently across filter and espresso recipes. Water chemistry, grind distribution, dose, brew ratio, beverage yield and contact time all shape extraction. Track sweetness, acidity, body, clarity and finish rather than chasing one tasting note. If the cup is thin or sharply sour, grind finer; if it is bitter or drying, grind coarser or shorten contact time.
Brewing Guidance
Filter and immersion
For automatic drip, begin around 58 to 60 grams per liter with a medium grind. Pour-over near 1:16 can improve clarity; use controlled flow and avoid excessive contact time if the finish dries out. French press around 1:15 emphasizes body and caramel. Adjust grind before changing both ratio and temperature.
Espresso and milk drinks
For espresso, begin near a 1:2 ratio and use whole bean for precise dialing. A slightly longer beverage yield may reveal more passion-fruit clarity, while a shorter shot emphasizes body and caramel. The developed roast and maple-like sweetness can also work in cappuccinos or lattes.
- Use a scale to record the dry dose and total brew water or beverage yield.
- Keep the brew ratio steady while changing grind size so the result is easy to interpret.
- For pour-over, watch drawdown for sudden stalling or unusually fast flow, then confirm the diagnosis by taste.
- For espresso, treat shot time as feedback rather than a target that overrides flavor.
- Taste at several temperatures because sweetness, acidity and aromatic detail change as coffee cools.
Choosing a Grind and Package Size
The listed options include whole bean plus fine, medium and coarse pre-ground formats. Whole bean gives the most control and generally protects aroma longer. Fine is intended for espresso preparation, medium for common drip methods and coarse for French press. Grinder calibration varies, so no universal pre-ground setting can match every basket or brewer.
Who Will Enjoy This Coffee?
Charlotte’s DRC fits drinkers who want a fuller roast but still value origin character and fruit. It is flexible across drip, French press and espresso, especially for customers who enjoy caramel sweetness with a brighter accent.
Equipment Pairings
For whole-bean preparation, the Turin DF54 v4.1 single-dose grinder offers fine adjustment and low-retention switching between coffees. For espresso preparation, the Turin Legato V2 espresso machine provides a practical platform for controlling dose, beverage yield and extraction. These are optional equipment pairings, not required accessories.
Frequently Asked Questions
Where is this coffee from?
The coffee is identified as coming from South Kivu Province in the Democratic Republic of Congo.
What roast level is it?
It is listed as a medium-dark roast.
How was it processed?
The current supplier information does not specify the processing method.
What flavors should I expect?
The supplier lists caramel, passion fruit and maple syrup. These are sensory descriptors, not guaranteed identical results in every brewing setup.
Which grind option should I select?
Choose whole bean for maximum control, fine for espresso, medium for drip or pour-over, and coarse for French press. Confirm that the option matches your brewer before ordering.
How should I adjust extraction?
Keep dose and brew ratio consistent, then adjust grind. Move finer for a thin or sour cup and coarser for bitterness or a drying finish. Change one variable per brew.
Use collapsible tabs for more detailed information that will help customers make a purchasing decision.
Ex: Shipping and return policies, size guides, and other common questions.
