Origin: SOPACDI Co-operative
Notes: Stewed rhubarb, tangy acidity, peach tea, delicate but complex.
Description: An organic coffee farmed at 1460 masl, naturally washed with a mixed range if varieties. With notes delivering stewed rhubarb, tangy acidity and peach tea, this coffee is delicate but complex.
SOPACDI, short for; :a Solidarite Paysanne pour la Promotion des Actions Cafe et Development Integral, is locked in the village of Tsheya-Minova - South Kivu Province in the Democratic Republic of Congo (DRC).
The SOPACDI Co-operative was established in 2003 under the initiative of Mr. Joachim Munganga Mahemu. Nowadays, the Co-operative has 7665 members. SOPACDI aims to empower the smallholders by improving quality, quantity, and by selling their coffee on the international market. the Co-operative also improves housing and public infrastructure (roads, bridges, health centres and schools).
Brew Methods: With its tangy acidity, good body and high fruity sweetness, either enjoy as Espresso or Long black. Filtering through an Aeropress or V90 will still deliver a rich coffee and mellow the acidity making it easier to drink.
250g ground* - please request on each deliver whether you require for cafetière, V60, Espresso or AeroPress.
AVAILABLE FROM THE 25TH NOVEMBER
Baristas today have access to a wide variety of high quality, speciality coffee producers and can hone their craft with a great variety of brewing methods. Barista Life works closely with these producers to deliver the finest beans around and not only that, can provide essential training to you and your staff to ensure the perfect cup of coffee reaches your customer, every time.
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To date our Head Barista Aron has made over a million of coffees during his time, that’s a lot right? His dedication and skill has benefited coffee shops around the E.U., Canada, New York & his home city London. In 2010 Aron started with a mobile espresso van which taught him just how difficult it can be to manage different bean densities in England’s inclement weather. Determined to master the art of consistency, he spent days testing coffees from around the world, roasting different blends to formulate a recipe that would deliver a consistent base flavour within a temperature range of -5’c to 35’c. Most coffee shops are fitted with air conditioning units which assist in maintaining that consistency, but without that luxury Aron’s understanding of the volatility of coffee grew considerably.
The business expanded in 2011 when both Aron and his wife, Clare, took on a failing coffee shop after the recession with aim to give it life. With previous experience in hospitality and business management, their dedication and hard graft paid off and The Espresso Lounge Tring is a successful coffee shop and cafe with several TripAdvisor awards and fantastic reviews.
They remain within this lucrative industry to date and can offer invaluable knowledge to new business start ups or those wishing to train their baristas to the highest possible standard. Barista equipment, coffee machines, sales training and business consultancy are all available through Barista Life and can set your business on the path to success.
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Aron & his team are unrivalled across the board. Coffee, service, food, staff, product, advice is all next level. Having experienced a barista course after buying a machine the whole process was seamless and whilst I’m not yet close to the Maestro himself I’m certainly better than I thought would be possible from home!