Congo Coffee producing area | Congo Coffee Flavor | Congo Coffee Raw Bean | Sopak Co-operative

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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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