SOPACDI (Solidarité Paysanne pour la Promotion des Actions Café et Développement Intégral) was created in 2002. This coffee co-op is located on Lake Kivu, straddling the border between the Democratic Republic of the Congo and Rwanda. It is comprised of various ethnic groups, who all share one vision: to transform the socio-economic conditions of their families, community, and to foster inclusivity with transparency to produce exceptional coffee for their customers.
SOPACDI process their coffee with a Rwandan style fermentation, with nothing added. The coffee goes through three distinct processes; a Dry fermentation – in a concrete tank for 24 hours, then a Wet fermentation – where the beans soak in a second tank for 12 hours with water, then a Final a wet fermentation – in a third tank for 12 more hours. Once these fermentation processes are complete, the coffee is fully washed and dried on raised African drying beds for 4-8 days, depending on the weather.
SOPACDI now has over 12,100 Farmers with 3964 of them women. SOPACDI is the only cooperative in Kivu with 4 certifications. In 10 years time, the guidance of small farmers allowed SOPACDI to contribute to the improvement of the living conditions of its members, such as schooling, housing, the pacification of ethnic groups, the creation of youth jobs, the fight against smuggling on Lake Kivu, and the promotion of women and pygmy rights, and is a leader in promoting gender equality and helping revitalize the country's coffee economy. SOPACDI is the very first certified Fairtrade co-op in the DRC and is the 2014 Sustainability Award Recipient from the Specialty Coffee Association of America.
- Co-op: SOPACDI
- Region: Kivu, Democratic Republic of Congo, Africa
- Altitude: 1,460- 2,000 meters
- Processing: Wet Processed
- Varietal: Bourbon