Congo

Rich and resinous coffee with a complex aroma, a very full body and a berry fruit acidity. It has fine tobacco and cedar flavours, blackcurrant notes and a long, lingering cocoa aftertaste.

SOPACDI is a co-operative of coffee farmers in the east of the Democratic Republic of the Congo. They are based around Lake Kivu in a part of the country where coffee production has been in decline since independence from Belgium in the 1960s. In recent years there have been periods of upheaval and violence, causing many coffee farmers to flee. However in the face of all their challenges the farmers of SOPACDI are able to produce coffee of outstanding character and quality.   Predominantly Bourbon is grown at 1450 to 2000 metres and the coffee is pulped, washed and dried both on the farm and at central washing stations.

Fair Trade. Organic.

Packaging FAQ:

How does the swappa jar system work?  What if I just want my coffee in a bag?