Congo - Lake Kivu - American RoastRegular price $ 19.00
Fair Trade / Organic
Flavor Notes: Garden Peas, Chocolate, White Grape
Located on the shores of Lake Kivu, in the eastern region of DR Congo, SOPACDI was founded in 2003 and started exporting coffee in 2008. At 1460 – 1900 meters above sea level, SOPACDI is situated in an ideal region and at high altitude to grow high quality coffee. It was the first organization of small scale farmers to achieve Fair Trade and Organic certification in Eastern Congo, and the first to export specialty grade coffee. The Congolese gained independence in the 1960’s, and with that a decline in stability began, with constant conflict and civil war over a period of years. Many farmers fled and abandoned their farms during that time. Today, although the situation remains unstable, many farmers are looking to rebuild their lives through agriculture. In 2015, SOPACDI had 7,451 farmer members whose spirit is stronger than ever, working together to provide sustainable livelihoods.
Depending on origin, growing region, and style of preparation, every coffee carries a unique set of physical and flavor characteristics, affected by such factors as longitude and latitude, amount of sun, shade, rainfall, cloud cover, soil content, nitrogen and minerals, and other factors.
As roasters, our job is to recognize and identify for our guests those special flavor characteristics that define a particular coffee, and determine the roasting methodology that will enhance these very special flavors.
Coffee Exchange offers 5 distinct roasts. Each coffee is available in the roast(s) that suits its finest characteristics.
American Roast: Light brown in color with a dry surface, this roast is characterized by a light body and a bright, piquant flavor.
Full City Roast: A little darker, this roast creates a rich, sweet, full-bodied and complex cup.
Vienna Roast: Even darker, this roast brings the ambrosial coffee oils to the surface of the bean and brews a savory, pleasantly bittersweet cup.
French Roast: This roast results in a dark, oily bean with a bold flavor and a heady aroma.
Espresso Roast: As dark as possible in pursuit of a densely flavored cup.