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Speciality Coffee from RD CONGO - KIVU - Washed

Speciality Coffee from RD CONGO - KIVU - Washed

Regular price 15,40€
Regular price 15,40€ Sale price 15,40€
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Roast Level

Fully Washed - FLO ID 26275

SOPACDI (Solidarité Paysanne pour la Promotion des Actions Café et Development Intégral) is an organization made up of more than 5,600 farmers, of which about 20% are women, located near Lake Kivu in the Democratic Republic of Congo.

Each farmer has a very small area of agricultural land for coffee (less than 2 hectares on average), and offers cherries to SOPACDI through the organization's 10 collection subgroups.

Joachim Munganga, who was a farmer, founded SOPACDI in 2003, restoring an area washing station that provided service and market access to producers in these extremely remote highlands. Before undertaking this work, farmers had little or no means of transporting coffee to markets, and instead were forced to simply exchange their coffee locally for food, clothing and necessities. The cooperative was the first to achieve Fairtrade certification in Congo, and the coffee is also organically certified . Cooperative members represent several different ethnic groups, speaking Kirundi, Kinyarwanda, and Kihavu , and many of the female members are widows.

These coffees are traceable to individual washing stations , where members deliver their cherry-shaped coffee and receive payment for what they bring in, based on volume. After that point, the coffee is sorted and will be sorted into batches depending on the day and quality, making it impossible to know which coffees from farmers are in which batches .

In this washing station, the coffee is pulped the day it is delivered, and dry fermented for 12 hours. Then it passes 12 under water before being passed through the wash channel, and then it is soaked for another 12 hours. The coffee is dried on raised beds under a shade cover for 14-20 days. This particular "microstation" serves 416 producers. The group represents about 30 total hectares of coffee growing land, which is about 1/3 hectare per producer on average.

Origin:- DR Congo
Region:- South of KIVU
Producer:- Several small SOPACDI producers
Variety:- Blue Mountain, Bourbon, Caturra, Catuai
Altitude:- 2000m
Processing Method:- Washed
Harvests:- March-June

Preparation suggestion (Brewing)

the cup

Juicy sweet with fruit acidity and a sugary mouthfeel; rich caramel and burnt sugar with lots of lemon, lime and oranges

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The Democratic Republic of Congo (also known as the DRC, but not to be confused with the neighboring Republic of Congo) is an interesting origin, just on the coffee specialty radar. The country itself is the fourth most populous on the continent and is also the second largest nation in Africa. Despite the population, however, resources such as roads, potable water and electricity are scarce, and development within agribusiness has been slow. Coffee was introduced by European settlers, who owned and operated large plantations using local labor to tend the fields - a story not unlike that of Kenya, Tanzania, and other colonized African nations. When the DRC achieved independence from Belgium in 1960, land was divided into redistribution schemes, with each new farmer receiving a very small plot of land.

We love cafes in the growing regions around Lake Kivu-Burundi, Rwanda, and the Democratic Republic of Congo. We found that despite the relatively close geographic area, the lake and its surrounding landscape have an incredible diversity of microclimate and profile. As a result, Congolese coffees are distinctive, and among our favorites, from this area of the world.

Produtor SOPACDI Farmers Cooperative Society
Região South kivu
Variedade Blue Mountain, Bourbon, Caturra, Catuai
Processo Washed
Altitude 1900m
Roast Level Light Dark

Sweetness and mouthfeel with molasses, dark chocolate, caramel, pear and raisins