The DRC is an enormous coffee-producing country situated in the middle of Africa. Covering more than 1.4 million square miles, it’s the second-largest country in Africa by size and is home to nearly 80 million people. So much is changing and evolving in coffee, yet only a few groups in the DRC understand international coffee standards, roasting, cupping, or running a lab. Building and investing in human capacity is vital for the Congolese coffee movement.
Enter the SOPACDI (short for Solidarite Paysanne la Promotion de Actions Cafe et Development Integras) Co-op is located in the Lake Kivu region of Eastern Congo. SOPACDI was founded in 2002 as organization intended to on unifying the diverese ethnic groups living in Eastern Congo. Over 5600 farmers in the region banded together form the Co-op to share resources and overcome the economic and political hardships.
Grown in small communities in the highlands surrounding Lake Kivu, the Sopacdi Cooperative has served as source of reunification after years of civil war. Their hard work has earned their coffee the top national grade in the DRC.
Lot: Sopacdi Cooperative, Lake Kivu
Certification: Fair Trade, Organic
This Congolese Coffee is rich, with brown sugar sweetness, savory, great acidity, citrus, and creamy mouthfeel.
This coffee is sweet, balanced with chocolate and toffee, floral, cherry and cocoa. Excellent example of a high altitude, Costa Rican coffee.
Cup Score: 86 points Roast: Medium
From our friends at La Montaña Tarrazu Micromill in Santa Maria Dota, this Costa Rican coffee embodies the care and attention to detail that brings out the best in the coffees from the Valley of "Los Santos" region. This agricultural zone has perfected for decades the art of growing and producing a coffee that is considered one of the best int he world.
Costa Rica is a country of more than 50,000 coffee farmers, with 90 percent of them having small farms of less than five hectares. Costa Rica sends more than 60 percent of its coffee to specialty coffee roasters around the world. Costa Rica is celebrating 200 years of coffee production and, at the same time, experiencing a little revolution in production and quality that has excited the palates of coffee buyers and consumers alike. This revolution is taking place in the form of micro-lots of coffee, sometimes 50–100 bags, which have been meticulously tended, picked and processed by farmers with small plots of land.
Walnuts, almonds, and dark chocolate, semi-sweet, bold, heavy mouthfeel, long finish.
Cup Score: 86 points . Roast: Medium - Dark
El Tio Bald Guy (Uncle) is a three bean American blend using our "Preferred" coffees which turned out to be a constant favorite at the market. A little darker roast produced a rich, bold cup.
Lot: Guji Gigesha Washing StationCertification: Farm Gate/Direct TradeCup Score: 89 points Roast: MediumNotes: Gigesha produces some of the best natural coffee in Ethiopia. The natural production process takes about twice...View full product details