Sopade Best Of Congo 104

Summary

A washed coffee from the Democratic Republic of Congo, produced by Sopade Smallholders cooperative in the South Kivu region. Grown at 1500-2000 masl, this Bourbon variety coffee underwent a multi-stage washed process: fermented out of water for 12 hours, then underwater for 24 hours before being fully washed and dried. The cup profile offers maple syrup sweetness, cranberry acidity, and a dense, weighty body. This lot was a winning selection from the inaugural Best of Congo auction, designed to showcase exceptional Congolese coffees.

Details

Format

Bean

Roast profile

Omniroast

Decaffeinated

No

Producer

Sopade Smallholders

Altitude

1500 - 2000 m.a.s.l

Variety

Bourbon

Notes

Cranberry, Maple

The roaster

Assembly

Assembly is an independent London roaster, based in Brixton since 2015 and a certified B Corp. Their whole angle is 'elevated brewing' — coffees are organised…