Bugarula DR Congo


Please enjoy our new seasonal offering from DR Congo. We’re enjoying notes of juicy brightness, spices, and candied lemon. We imported this coffee through Cafe Imports who do a fantastic job with connecting with the producers. We love that this cooperative includes so many small farms including women farmers! See below for more info on where this coffee comes from and how it is harvested and processed. This coffee is a beautiful product handled with care all along the way from farm to your cup.

  • Grower: Small farms cooperative SOPACDI
  • Region: Idjwi Territory, South Kivu
  • Altitude: 1500 meters
  • Varietal: Bourbon
  • Process: Washed
  • Tasting Notes: Juicy Brightness, Spices, Candied Lemon

From Cafe Imports: 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.

The Bugarula micro–washing station serves 493 smallholder farmer members of SOPACDI, including 143 women. The smallholders live in and around Bugarulu village and own an average of 1.6 hectares each, with organic certification held by the cooperative. The producers deliver their coffee in cherry to the washing station, where it is fermented twice: First, it is depulped and fermented for 12 hours dry in tanks, then once more for 12 hours underwater after being washed and sorted. It’s dried on raised beds under a shade cover made of nets; the drying process takes 16–25 days.

Weight 340 g
Dimensions 2.5 × 3.5 × 6 in

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