QUALITY SCORE: 89.50
Red currant / Spicy rose / Vanilla / Tangerine / White pepper
suggested for espresso and filter
>when we roast<
We freshly roast to order all coffees on Monday, Wednesday and Friday, shipping the same day!
Cut-off time is 6:00pm (UTC+1) of the day before roasting.
THE STORY BEHIND
Nine years ago, a small group came together, inspired by the newly formed specialty coffee co-operatives in Rwanda and talked about doing the same. In 2008 they found their first specialty coffee buyer and since then, the momentum has been building. Today, Sopacdi has over 3,200 farmer members and they have recently achieved Fairtrade and organic certification.
Sopacdi unites farmers from different ethnic groups – they speak Kirundi, Kihavu or Kinyarwanda – yet they are united in their vision to improve their families lives and communities through coffee.
Many of Sopacdi’s coffee farmers are widows, their husbands drowned smuggling coffee across Lake Kivu. Sopacdi pays a price premium for ‘Women’s Coffee’ to its female members, which helps enable them to provide for their families.
In 2011, Sopacdi opened the first coffee washing station in the Congo for forty years and theirs was the first coffee to achieve the top national grade – Kivu 2 – since 1967. Sopacdi’s farmers are renovating their land, incorporating measures to combat soil erosion and they are planting new coffee seedlings from the co-operative’s own nurseries. Farmers are attending workshops led by agronomists to learn about organic composting and mulching. Sopacdi has established a small tools fund to enable farmers to buy the equipment needed to produce the best quality coffee.
Washed coffees reflect both the science of growing the perfect coffee bean and the fact that farmers are an integral part of crafting the taste of a coffee bean. When looking at washed coffees, it becomes apparent that the country of origin and environmental conditions play a vital role in adding to the flavour.
During wet processing, the pulp (i.e.the exocarp and a part of the mesocarp) is removed mechanically. The remaining mesocarp, called mucilage, sticks to the parchment and is also removed before drying. During this process, the sugars present in the mucilage are removed through natural fermentation or mechanical scrubbing. Mucilage is insoluble in water and clings to parchment too strongly to be removed by simple washing. Mucilage can be removed by fermentation followed by washing or by strong friction in machines called mucilage removers. Fermentation can be done by stacking the coffee outside or placing them under water and allowing nature to take its course. After the sugars are removed, the beans then can be taken through a secondary washing to remove any additional debris, or taken immediately to the beds for drying.
Blue Mountain is now widely cultivated on Kona Island in Hawaii, where it is known by the name ‘Guatemala’. Genetically these two are undistinguishable. Beginning in 1913, it was also introduced in West Kenya, though it was never successfully planted in other parts of Kenya. It was the first coffee cultivar introduced to Papua New Guinea.
Blue Mountain is resistant to coffee berry disease and, like Typica, capable of growing to great heights. Nevertheless, it is not capable of acclimatizing to all climate conditions and tends to retain its taste qualities irrespective of location.