In the beginning of the 60’s, the International Coffee Organization (ICO) established an identity code for each exporting country that, followed by the exporters code and the loading/shipping number, is stamped since then in each bag of coffee. As a small tribute to the history of the bag of coffee, Cafés El Magnífico wants to contribute perpetuating this traditional numeration.
KIVU TERROIR 2017 Coffee
Congo's democratic republic
Cooperativa SOPACDI
Cooperativa SOPACDI
Lago Kivu
1.460 – 2.000 masl
Bourbon derivatives
Washed | Soil: Volcanic
0.44 € | cup

KIVU TERROIR 2017 Coffee

From 5,50 to 44,00

Do you know what it costs you a quality coffee prepared at home?
Using 8 grs. (customary measure) drink a cup of this extraordinary coffee for 0.44 €.
CERTIFICATION: Organic and Fair Trade
SOPACDI is made up of more than 5,600 farmers from different ethnic groups in the Eastern Kivu of the Democratic Republic of Congo, producing region of some of Africa's finest coffee. After years of conflict and civil war, its Certified Fair Trade coffee promotes teamwork for a better future.

They live in a beautiful but very difficult place. Their small communities are remote and scattered among the uplands of the mountains surrounding Lake Kivu. Their houses are basic, without electricity, running water or other services. But according to them "now their families are united again and rebuilding their communities".

They have experienced a civil war and great poverty for many years, but since the formation of SOPACDI, despite many challenges, they feel full of hope. For the first time they have good buyers for their coffee.

The headquarters of the Cooperative is located in Minova town, and they have just built the first coffee washing station in the region from the last 40 years.
Cultivated without pesticides or chemical fertilizers in the shade of the jungle trees, cherry varietal derived from Bourbon are selectively harvested by hand and by small producers in the best stage of ripeness. The farmers sell their cherries to the SOPACDI Cooperative where they are milled. They are wet processed under controlled fermentation, dried in the sun and then sorted.
Very sweet fragrance of stone fruits and marmalade. Peach in syrup and dried prune aroma. Very clean, sweet with a lively acidity, slightly veggie.

In Kivu, where C. arabica coffee was introduced by missionaries in 1900, the first crops were created in 1926, giving rise to the organization of the Experimental Station of Mulungu (1929) by the Public Services. Thereafter trials of this crop were also conducted at Nioka Agricultural Station.

In 1931, coffee plantations in Kivu totalled 6.509 ha, 133 of which belonged to the Africans, everything else (almost everything) was owned by the Belgian settlers. In 1964 there were more than 130,000ha. There are now more than 11,000 coffee producers in the DRC and cooperative associations such as Furaha, Muungano and Sopacdi are valuable partners for coffee growers in sales and distribution. To date, arabica accounts for one-fifth of the country's total coffee production.

Cultivated in the northern region of Kivu, Virunga National Park next to Lake Kivu, the altitude of the area is ideal for growing coffee, between 1.460 and 2.000 meters above sea level. Lying on the slopes of one of the volcanoes in the Albertine Rift, this caffee enjoys fertile volcanic soils and an exceptional location.

The complexity of the land, its altitude, precipitation and the reverberation of the sun on the lake are responsible for some of the complexity of the coffee.