Charlotte's DRC Medium-Dark Coffee
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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.
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.
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.
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.
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