Organic D.R. Congo Beans: SOPACDI Co-Operative
- Country: D.R. Congo
- Region: North Kivu
- Farm: Various smallholder farmers
- Variety: Bourbon, local derivatives
- Altitude: 1460–2000 masl
- Process/Method: Washed
The Democratic Republic of the Congo 'DRC' (not to be confused with neighboring Republic of the Congo) is an interesting origin just barely on the radar of specialty coffee.
An emphasis on high-quality Arabica coffee is just gaining a foothold among producers here, as until recently a long established Robusta economy has been more prevalent.
The country itself is the fourth most-heavily populated on the continent & is the second-largest nation in Africa as well. Despite the high population, resources such as roads, potable water & electricity are scarce.
SOPACDI (Solidarité Paysanne pour la Promotion des Actions Café et Development Intégral) is an organisation comprising of more than 5,600 farmers, roughly 20 percent of whom are women, located near Lake Kivu in the Democratic Republic of Congo.
Joachim Munganga, founded SOPACDI in 2003 by restoring a washing station in the area, providing service & market access to the growers in these extremely remote highlands.
Before he undertook this work, farmers had little to no means to transport coffee to the markets & instead were forced to simply barter their coffee locally for food, clothing & necessities.
The cooperative was the first to achieve Fair Trade certification in Congo & the coffee also carries organic certification.
This coffee is smooth & deep, also exhibiting flavours of:
Dark Chocolate, caramelized sugar, citrus fruits; sweet with tangy strong acidity & a velvety smooth mouthfeel.
D.R Congo
Political & economic unrest over the past few decades has made speciality coffee growing & sourcing a challenge. But projects, organisations & cooperatives such as SOPACDI, are actively working to improve networks & infrastructure to bring top-quality lots to the international market.
Coffee is grown in most of the country, spread throughout its seven provinces & is a significant cash crop (although most of what is grown & exported is either full Robusta or not speciality quality).
However, investment projects & direct-sourcing projects are contributing to a general increase in profile & availability of speciality coffees, so the next few years look very hopeful for Congolese coffees.
Our supplier on the Democratic Republic of Congo:
'We love coffees from the growing regions around Lake Kivu, Burundi, Rwanda & Democratic Republic of Congo.
We find that despite the relatively close geographical area, the lake & it's surrounding landscape has an incredible diversity of micro-climate & profile.
As a result, Congolese coffees are distinct & among our favourites from this area of the world.
The lots we buy from 'SOPACDI' are 'standouts' on our offerings sheet.
We have been able to source more & more coffee from them every year with an eye towards a future of micro-lot & other projects for development of quality'.
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Growing Regions - Ituri, Nord-Kivu, Sud-Kivu
Common Varieties - Bourbon, Bourbon Mayaguez, other Bourbon derivatives
Processing Method/s - Washed
Harvest Period - March–July (main); September–January (fly)