CSC | CONGO KIVU NYAMASASA
Cold Brew Bright Profile | Light roast
Tasting Notes: Lime, Caramel, Chocolate
IT ALL STARTS AT THE COFFEE FARM
We’ve roasted coffee from the SOPACDI cooperative, part of the Nyamasasa Washing Station, for the past 3 years - and it’s been consistently great! The cooperative has 4,023 active smallholder farmer members, 1,276 of whom are women. Each farm is an average 4 acres.
Nyamasasa uses a variation on the washed process, incorporating a drying stage before soaking the coffee cherries in water: the fruit is first dried for 12 hours, then passed through washing channels where it’s sorted for underripe and inconsistent fruit.
After being soaked underwater for 12 hours in a concrete tank, the coffee fruit is then removed, and the seeds are dried for 20–25 days on raised beds, with a net for shade.
Not only does SOPACDI produce stellar coffee, they were the first co-op to be Fair Trade certified in the Congo.
TRACEABILITY
COUNTRY
Democratic Republic of Congo
PRODUCER
SOPACDI co-op
REGION
South Kivu
Varietal
Bourbon
PROCESSING
Washed
ALTITUDE
1800 masl
DID YOU KNOW
The Democratic Republic of Congo is the 2nd largest country in Africa, and the 11th largest country in the world.
PRICE TRANSPARENCY
$3.59
Price paid by Driftaway (per pound avg. across this months coffees)
$1.30
Fair Trade price per pound
$1.05
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
WHY DID WE SELECT THIS COFFEE?
We're super excited to bring this coffee back for a third year in a row! Nyamasasa's take on the washed method, with its additional drying step, gives this coffee its mouth-watering brightness. It also has a ton of sweetness, and a lovely, silky mouthfeel, especially as a cold brew.
AVERAGE CUPPING SCORE
86.5
/100
88
SCAA Cupping Score
30 x 60 kg
Bags purchased
3 years
Length of producer relationship
100% (in 2020)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from Oct 11 to Nov 01 2020 at Pulley Collective in Red Hook, Brooklyn. We typically use the Probat UG-22 roaster for this profile. We have strict guidelines for each of the coffee profiles, and this roast has to pass the development time ratio test as measured in real-time by the roasting software, Cropster. Once it does, it is approved for production.
QUALITY CONTROL
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts twice a week at our facility in Greenpoint, Brooklyn. Cupping is attended by Q-certified cupper Ian T., roaster Dave H.and founder Suyog M. All coffees are evaluated on a scoring scale of 0 to 3.
- 3.0 = exceptional roast - exceeds expectations
- 2.5 = on par with profile - matches expectations
- 2.0 = good roast, but 1 or 2 elements could be improved - needs improvement
- 1.5 or lower = failed - do not ship
AT YOUR HOME
Brew this coffee with your favorite home brewer and enjoy the taste of incredible coffee! Here are a few tips on how to make the best coffee on each brewer.
View other posts about how to make better coffee at home on our blog Coffeecademy.