A single origin coffee from the Bugarula village in the South Kivu region of the Democratic Republic of Congo, grown at 1500 masl by 493 smallholder farmers organized under the SOPACDI cooperative. The Bourbon variety was washed and double-fermented: first dry-fermented for 12 hours, then fermented underwater for another 12 hours, before being dried on raised beds under shade for 16–25 days. The cup score is 86.00, with flavor notes of cotton candy, passion fruit, and magnolia, and a sugary mouthfeel. Roasted light/medium and suitable for both filter and espresso.
Toronto boutique roastery with a playful, crew‑oriented brand, sourcing sustainably through its “We the Origin” direct-buy program. Offers a broad lineup including rare and experimental competition lots.
