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DR Congo FTO Kalungu-Mpumbi Zoom

DR Congo FTO Kalungu-Mpumbi

Flavor notes: cola and caramelized sugar with thyme, basil, toffee; sugary, and savory
We are finding this to be an extremely complex cup immediately after roasting. The longer it rests the more dark chocolate and raspberry notes emerge.
Certified: Organic, Fair Trade,
Joachim Munganga, who was a farmer himself, founded SOPACDI in 2003 by restoring a washing station in the area, which provided service and 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, and instead were forced to simply barter their coffee locally for food, clothing, and necessities. The cooperative was the first to achieve Fair Trade certification in Congo, and the coffee also carries organic certification. Members of the cooperative represent several different ethnic groups, speaking Kirundi, Kinyarwanda, and Kihavu, and many of the women members are widows.
Qty is in pounds.
Qty 1 = 1 pound unroasted coffee.
1 Review(s)

Availability: In stock

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Product Description


    SOPACDI (Solidarité Paysanne pour la Promotion des Actions Café et Development Intégral) is an organization comprising more than 5,600 farmers, roughly 20 percent of whom are women, located near Lake Kivu in the Democratic Republic of Congo. Each farmer has a very small area of farmland for coffee (fewer than 2 hectares on average), and tenders cherries to SOPACDI through the organization's 10 collection subgroups. These coffees are traceable to the individual washing stations, where members will deliver their coffee in cherry form and receive payment for what they bring, based on volume. After that point the coffee is sorted and will be separated into lots depending on the day and the quality, which makes it impossible to know which farmers’ coffees are in which lots. At this washing station, coffee is depulped the day it is delivered, and fermented dry for 12 hours. Then it spends 12 under water before being passed through the washing canal, and then it is soaked for an additional 12 hours. The coffee is dried on raised beds under a cover of shade for 14–20 days. This particular "microstation" serves 60 producers, including 13 women. The group represents about 47 total hectares of coffee farmland, which is just over 2/3 of a hectare per producer on average.
Additional Information

    Additional Information

    Type No
    Elevation 2000 masl
    Farm SOPACDI
    Origin South America
    Farmer 60 smallholder members of SOPACDI
    City Mpumbi Village, Kalehe Territory, South Kivu Province
    Region Democratic Republic of Congo
    Farm Size -
    Coffee growing area -
    Processing system Fully washed
    Variety Blue Mountain, Bourbon, Caturra, Catuai, Kabare 2
    Practices Fair Trade, Organic
    Climate -
    Soil Type -
Product's Review
    1. Excellent: syrupy, sweet and savory, juicy Review by beanthere

      I brewed it 2.5 days after roasting to city+ and very quickly realized that this is one of the coffees that you can legitimately brew without more than a couple of days of off-gassing. The body is simply awesome. I love coffees that have this kind of syrupy body. The flavor, according to the description changes as it ages, so this is just a review at 2.5 days. It is indeed complex. It's both juicy and syrupy and the flavor is indeed a mix of sweet and savory notes. I love this. I think it is worth the price - especially for something that's sort of special. For some reason, it's listed under Central American coffees - and it did remind me a bit of those beans, however, it's actually of African origin, but it's nothing like a Rwandan or Burundi. I think it has some things in common with Ethiopian coffees in that there are both sweet and savory notes except that it has this amazing body in a clean cup which I have yet to see in Ethiopian washed beans.

      As it cools, it doesn't change much - just keeps on being juicy and syrupy, sweet and savory. That's actually sort of nice because some coffees really change as they cool. It's very drinkable towards the end of the cup - doesn't get chalky or anything like that.

      I am looking forward to cupping it after it's rested for 5-7 days and seeing if it does change as described and seeing if I like the result. One problem: it might not last that long :)

      I got it as a sample with my new SR540 roaster that will replace my SR700 and will make an order for 4 lbs so that I can have it for a while. Awesome!!!!! I would say it scores in the low 90's.

      Disclaimer: I'm not a coffee expert but I have done a hundred or so roasts in my SR700 and have been learning as I go. (Posted on 4/9/2020)

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