Congo

Karango, South Kivu

Roast
Medium

Tasting Notes
Raspberry, Bourbon, Ginger

Weight
16 oz / 454 g

Coffee Specs
Location: Kalehe Territory, South Kivu, D.R. Congo
Altitude: 1,750 Meters
Varietal: Bourbon
Process: Washed
Drying: Sun Dried
Harvest: March - June 2020

La Prima's founder selected this outstandingly delicious certified organic and fair trade coffee as our rotating special offering because it is balanced: sweet, savory, and tart. Unique notes and wow factor gained this coffee rapid appreciation at Torrefazione La Prima. As spring blossoms mature, the drinker is treated to a mildly adventurous coffee with fruit topping a spicy base. D.R. Congo Karango will be available for a limited time.

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SOPACDI (Solidarité Paysanne pour la Promotion des Actions Café et Development Intégral) is an organization comprising more than 5,600 farmers, roughly 20 percent of whom are women, located near Lake Kivu in the Democratic Republic of Congo. Each farmer has a very small area of farmland for coffee (fewer than 2 hectares on average), and tenders cherries to SOPACDI through the organization's 10 collection subgroups.

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.

Karango micro–washing station serves 89 smallholder farmers (including 18 women) from Karango village. Each of the farmer members owns an average of 1.7 hectares of land. The farmers deliver their coffee in cherry form to the washing station, where it is fermented twice: First it is depulped and fermented dry, then it is fermented underwater after the washing and grading has been done. The coffee is dried on raised beds with shade covers made of net. The drying process takes 20–25 days.

Coffee sold whole bean. Ground is available, please see options below. 

 

 

 


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