The time has come for a new origin to emerge from the Stone Bru Roast Lab. Director of Coffee, Nick Topf, has found a special micro lot from DR Congo. Micro lots are the "Best in Show" from a particular farm, and deliver incredible quality and flavor to your cup. This coffee is very sweet with notes of sugar cane juice, apple, lime, and lemongrass.
Joachim Munganga founded SOPACDI coop 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.
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 20–25 days. This particular washing station serves 224 producers. The group represents about 116 total hectares of coffee farmland, which is about half a hectare per producer on average.
Fair Trade and Organic Certified Coffee.