Congo, Lake KivuEssence of Coffee
Cherry, raisins, winey acidity, heavy and caramelised sugar.
- Region / Lake Kivu, Eastern Congo
- Farm / Sopacdi Cooperative
- Variety / Bourbon Derivatives
- Process / Fully Washed, Sun Dried
- Altitude / 1,460–2,000m
In 2002, Joachim Munganga founded SOPACDI as a means to bridge ethnic strife and to tap into the international specialty coffee market. He wanted to focus on connecting people and creating incomes through coffee.
Now with over 5,600 farmers from the Kivu region, they are working together to rebuild their communities and are producing some of the finest coffee in Africa. This is the first coffee from the Democratic Republic of Congo to achieve top national grade — Kivu 2 — since 1967.
We are over 5,600 farmers from different ethnic groups in the Kivu Eastern Democratic Republic of Congo, producing some of the finest coffee in Africa. After years of conflict and civil war, our Fairtrade-certified coffee promotes working together for a better future.
We live in a beautiful but very difficult place. Our small communities are remote, scattered amongst the highlands of the mountains surrounding Lake Kivu in the Eastern Democratic Republic of Congo. Our coffee grows at an altitude of 1,460m to over 2,000 metres above sea level.
We have lived through civil war and in great poverty for many years, but since forming our cooperative SOPACDI, despite our challenges, we also feel full of hope. For the first time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities.
Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station the region for over 40 years.