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"Balanced, richly sweet. Apricot, agave syrup, baking chocolate, cashew butter, tangerine zest in aroma and cup. Sweet structure with pert acidity; plush, syrupy-smooth mouthfeel. The long, gentle finish centers around notes of chocolate and cashew butter with hints of tangerine zest."

Ken Davids, Coffee Review April 2021

  • Tasting Notes
  • Harvest Notes
  • Farm Notes
  • Roast Level: Light
    Aroma: Floral
    Flavor: Plum, lime and molasses
    Acidity: Vibrant
    Body: Silky
    Finish: Currant

  • Farm: SOPACDI Cooperative
    Region: Lake Kivu, South Kivu Province
     1800 m
    Varietals: Bourbon
    Harvest: March - June
    Production Method: Washed

  • The Democratic Republic of Congo's SOPACDI coffee farming cooperative was founded in 2003 by the charismatic Joachim Munganga, a farmer well versed in the region's sandy clay loam soil as well as its tumultuous past. When Joachim began SOPACDI, area farmers had little access to world markets so usually bartered their coffee in exchange for local goods. But by investing in high quality washing stations -- such as the Nyamasasa Station where this coffee was processed -- SOPACDI has now achieved world quality status and created international demand for its coffee. Today, member farms in the remote Lake Kivu highlands average only about 4 acres but roughly 20% are owned by women. Joachim regularly preaches the pivotal role coffee can play in bridging ethnic division and boosting economic prospects in the diverse country, citing his multi-ethnic 5,600-strong SOPACDI organization as living proof of the power of coffee.