Congo Coffee producing area | Congo Coffee Flavor | Congo Coffee Raw Bean | Sopak Co-operative
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
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.
Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com
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Congo coffee-producing region| Congo coffee flavor| Mengano Cooperative in the Chiff-producing area
Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Congo single product coffee introduction Production area: Chifu Lake Producer: Menggano Cooperative Treatment method: Traditional washing treatment classification: SC16/18 Variety: Native Bourbon species Elevation: 1300 to 1460 meters Flavor description: grassy flavor, apple acid, citrus fruit
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Congolese Coffee producing area | Congolese Coffee Flavor | washing at Yudengelo treatment Plant
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Congo North Kivu Yudengro processing Plant washing Congo Nord-Kivu Mutendero Washed Origin: Congo Manor name: Congo North Kivu Yudengro treatment Plant treatment: washed beans seed: 100% Arabica Bourbon Flavor: honey
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