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Flavor characteristics of Congolese Coffee
Lake Kivu, Congo Sopakodi Water washing Fair Trade
Congo FTO Kivu Sopacdi Co-op washed
Country of production: Congo Congo
Producing area: Lake Kivu, Lake Kivu, Eastern Congo, East Congo
Cooperative: Sopacdi Co-op
Producers: 5600 small farmers
Altitude: 1460-2000 m
Bean species: bourbon and bourbon branch Bourbon;Bourbon Derivatives
Treatment: full water washing fully washed; sun drying sundried
Certification: fair trade certification FTO; organic certification
Flavors: dried citrus, roasted nuts and dark chocolate, soft red apples, raisins, brown sugar, cherries, bright acidity, tea taste
Congo Sopak Co-operative (Sopacdi Co-op)
This batch of coffee comes from the Farmers' Cooperative for Coffee Action and Development Solidarity (Solidarite Paysanne la Promotion de Actions Caf é et Development Integras Cooperative), or Sopakdi SOPACDI. Thousands of Sopakdi members from Lake Kivu in the eastern Congo have formed cooperatives with the goal of overcoming the political and economic instability in the Democratic Republic of the Congo.
The result was a success story, with cooperatives becoming the first Congolese unit to obtain fair trade certification and organic certification, and their coffee production received the highest score in the country in 1967.
Not only that, the cooperative is also a testament to the achievements of Congolese women, with 20% of their members being women.
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