Congo Kivu – Fair Trade Organic

Taste: Why doesn’t Congo get more respect? We recently cupped this bean with a panel of coffee enthusiasts and were not surprised at the over-whelming positive feedback this bean received as a single origin.  Congo is popular (like many of the Africans) as a great blender that adds complexity, depth and heartiness to a cup.  But do yourself a favor and try this single origin – we bet you’ll be very satisfied.

Roast: Medium (City Roast) to Medium/Dark (Full City) captures the complex flavors of this bean.

About: SOPACDI (Solidarité Paysanne pour la Promotion des Actions Café et Development Intégral) is an organization comprising more than 5,600 farmers, roughly 20 percent of whom are women, located near Lake Kivu in the Democratic Republic of Congo. Each farmer has a very small area of farmland for coffee (fewer than 2 hectares on average), and tenders cherries to SOPACDI through the organization’s 10 collection subgroups.

Joachim Munganga, who was a farmer himself, founded SOPACDI in 2003 by restoring a washing station in the area, which provided service and market access to the growers in these extremely remote highlands. Before he undertook this work, farmers had little to no means to transport coffee to the markets, and instead were forced to simply barter their coffee locally for food, clothing, and necessities. The cooperative was the first to achieve Fair Trade certification in Congo, and the coffee also carries organic certification. Members of the cooperative represent several different ethnic groups, speaking Kirundi, Kinyarwanda, and Kihavu, and many of the women members are widows.

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