Mpumbi - DR Congo
Origin: South Kivu, DR Congo
Tasting Notes: Mandarin, Honey, Macadamia
SOPACDI is a coffee farmers organization near Lake Kivu in the Democratic Republic of Congo. Each farmer has a very small area of farmland for coffee, and members of the cooperative represent several different ethnic groups, speaking Kirundi, Kinyarwanda, and Kihavu. At the Birambo Micro Station, coffee is depulped the day it is delivered and fermented dry for 12 hours. Then it spends 12 under water before being passed through the washing canal, and then soaked for an additional 12 hours. The coffee is dried on raised beds under a cover of shade for 14–20 days. This particular "microstation" serves 60 producers.
Mpumbi is a great representation of the flavor diversity available in East Africa. This Congolese coffee has similarities to Ethiopian coffee but with a unique identity and flavor profile. We love Mpumbi for its honey and floral qualities, citrus notes and oily macadamia finish.
See our Coffee Brew Guides for more information about brewing coffee at home.