D.R. Congo - Cloud Candy - Washed Double Fermentation [CANADA - USA]
Origin: Democratic Republic of Congo
Region: Bugarula Village, South Kivu
Processing Method: Washed, double fermentation
Notes: Cotton Candy, Passionfruit, Magnolia.
IMPRESSIONS: Medium Bodied, Sweet, Luscious, Clean
Bag Size (g): 250g
A sweet cup with notes of cotton candy, passion fruit, magnolia and a sugary mouthfeel, this unique coffee is fantastic as both filter and espresso. A bourbon varietal, this coffee was produced by SOPACDI and washed processed in Bugarula village, located near Lake Kivu in the Democratic Republic of Congo. This is a double fermentation coffee: First, it was de-pulped and fermented for 12 hours in dry tanks. Next it was washed, sorted and then fermented again for another 12 hours underwater. Finally, the coffee was dried on raised beds under a shade cover for 16–25 days.
The original artwork on the coffee bag is called "Black Magnolia", and was created by Hamza Abdulbasit (@virtualhamza), an artist based in Ottawa, Canada.
COFFEE PRODUCTION IN BUGARULA
SOPACDI is comprised of more than 5,600 farmers. Each farmer has a very small area of farmland for coffee, less than 2 hectares on average, and they supply their coffee cherries to SOPACDI.
Joachim Munganga, who was a farmer himself, founded SOPACDI in 2003 by restoring a washing station that gave growers services and market access in these remote regions.
The cooperative was the first to achieve Fair Trade and organic certifications in Congo. The Bugarula micro–washing station serves 493 smallholder farmer members of the cooperative, including 143 women.