Congo - Kivu, Medium Roast
Congo - Kivu, Medium Roast
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. SOPACDI now has over 5,200 farmers, 20% of whom are women, 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.
Learn MoreDESCRIPTION
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Tasting NotesRICH | MILK CHOCOLATE | BALANCED
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PROCESSWET | WASHED
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REGIONKIVA, CONGO, AFRICA
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VarietalBourbon
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ALTITUDE1,460 - 2,000 METERS
The SOPACDI cooperative is located on the shores of Lake Kivu, where several key environmental factors align to produce this coffee: mineral-rich black soil, high altitudes, and favorable weather patterns. This area has been riddled with violence, yet the SOPACDI cooperative in the Democratic Republic of Congo has been able to beat the odds by joining together with other farmers to grow this amazing coffee.
Despite the civil wars, and dire poverty, their minds and determination remain as strong as ever. Now SOPACDI offer the finest Congo coffee in the world with tropical fruit complex, blackberry, some wine, black currant, a dominant lemon with often floral aromas of honey.
Customer Review
Coffee to Water Ratio
Using the correct amount of coffee will ensure that your coffee is brewed to strength, without over-extracting or under-extracting the coffee to compensate for an inappropriate dose. We recommend 2 grams of coffee for every fluid ounce of water used to brew. Weighing coffee is the most accurate way to measure the appropriate dose. If a scale is not available, we recommend 2 heaping tablespoons of ground coffee for every 5 ounces of water used to brew.
Grind Size
Producing the correct particle size in ground coffee is one of the most important steps in coffee brewing. In general, a finer grind will produce a more intense brew and a coarser grind will produce a less intense brew. At the same time, a grind that is too fine will produce an over-extracted, astringent brew, and a grind that is too coarse will produce a weak, under-extracted brew lacking flavor. In pour-over methods, grind size also affects the rate of extraction, as water will pass more slowly through a finer grind, and more quickly through a coarser grind. We strongly recommend burr grinders over blade grinders.
Water Temperature and Quality
Water temperature dramatically affects the extraction of coffee’s flavor during brewing. We recommend brewing with water at 200-202° Fahrenheit for best results. Using fresh, clean, chlorine-free water is essential.
Coffee 101
Discover how to make the most in your cup with our brew blog - Coffee 101. Brewing variations, roast colors, coffee storage, steaming, and so much more. Not just for beginners, this info has gems for all coffee enthusiasts from novice to barista and beyond.
"Just had my first cup of the Congo Medium Roast this morning! It's wonderful! I may not have the sophisticated words of a real coffee connoisseur, but it was rich and full and smooth! Totally enjoyable! You just want to have one cup after another! My previous coffee had been from a grocery store, and this was such a treat to savor!"
