"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."
It's no secret that the Congo is a tough place to make a living. In fact, I find it borderline miraculous that we can drink coffee from such a place. Thanks to folks like Joachim, it is possible for Congo natives to have a job and provide for their family. It is also possible for us to dually support their efforts and enjoy the fruits of their labor. African coffees are traditionally unique in their fruitiness and floral notes. Accordingly, this organically grown and harvested Congo Lake Kivu is a fine represention!
Side note, last year we offered one of our all time favortie coffees - Rwanda Gishamwana Island. Gishamwana Island is an island on Lake Kivu. This Congo crop comes from a farm that borders Lake Kivu as the lake separates Rwanda and Congo. So given that geography lesson, these coffees are farmed in close proximity and their flavor profiles reflect that fact!
Region: North Kivu, Democratic Republic of Congo
Farm: certified organic smallholder farmers
Varietal: organic Bourbon and derivatives
Process: organically washed
Importer: Cafe Imports
Notes: grapefruit, lemon tea, basil, toffee mouthfeel