DR Congo — Sopade Best of Congo 104

DR Congo — Sopade Best of Congo 104

During post-harvest, this coffee was fermented out of water for 12 hours, then fermented underwater for 24 hours and then fully washed of its mucilage before being dried and prepared for export.

The result is a cup of intense sweetness, berry flavours and a weightier body than you’d usually expect of a fully washed coffee. A coffee to savour all day.

This coffee was brought to the market by the inaugural Best of Congo auction. Designed to spotlight the country’s most exceptional lots, the auction was a powerful statement of what’s possible when Congolese producers are given a global platform.

This washed coffee from Sopade, a producer in the Democratic Republic of Congo, comes roasted by Assembly Coffee. Washed coffees from this region typically emphasize clarity and cleaner flavor development, though this lot leans toward a fuller expression—the roaster notes an unusually weighty body alongside intense sweetness and berry character. This combination makes it a distinctive example of what Congo coffees can achieve when processing and roasting choices prioritize body alongside fruit-forward notes.

For context on how the washed process shapes a coffee's final profile, or to explore the sensory vocabulary around these flavors, consult the flavor wheel. Learn more about Assembly Coffee and their roasting approach.