Congo Kivu SOPACDI Cooperative

Medium roast

1,400 - 2,000 meters

A promising coffee from the DRC, offering stone fruit sweetness, tea-like notes, and chocolate depth.

Flavor Notes

PlumBlack TeaDark ChocolateBrown SugarCitrus Zest

About This Coffee

Coffee from the Democratic Republic of Congo, particularly the Kivu region bordering Rwanda and Burundi, has faced challenges but holds immense potential. Cooperatives like SOPACDI (Solidarité Paysanne pour la Promotion des Actions Café et Développement Intégral) are helping farmers produce high-quality, fully washed coffees. Often grown from Bourbon varietals, these coffees can exhibit characteristics similar to their East African neighbours: expect notes of plum or dark cherry, hints of black tea, and a satisfying dark chocolate undertone. Brown sugar sweetness and a touch of citrus zest add brightness and balance. Supporting Congolese coffee helps rebuild the sector.

Coffee Varieties

Kent An early Typica selection from India, popular in Tanzania for its good cup quality and moderate disease resistance. It produces a classic, clean profile.

Bourbon Another traditional variety found in Venezuela that contributes to the sweet, caramel-like notes in the cup.