This roast consists of shadowy, brooding, savory beans from near Lake Kivu in the Democratic Republic of Congo. They are grown by various smallholder farmers who together make up the collective known as SOPACDI (Solidarite Paysanne pour la Promotion des Actions Café et Development Integral). Working on small plots of land usually no larger than two hectares, these farmers represent numerous ethnic groups, and one in five are women. The cup is sweet and savory with tart lime, sugar cane juice, ripe tomato and caramel flavors. No doubt, this roast soars high on the most supple of caffeinated winds.
Region: North and South Kivu provinces Variety: Blue Mountain, Bourbon, Caturra, Catuai, Kabare 2 Altitude: 1460-2000 masl (meters above sea level) Process: Washed