Loading...
No products in the cart.
- You cannot add "ASOKAPE Cooperative - Washed" to the cart because the product is out of stock.
Mapendo – Washed
$18.00 – $95.00
Mapendo is swahili for “love”. It comes to us by way of Might Peace Coffee, a social impact coffee company and importer working within the Democratic Republic of Congo. This is our first time sourcing a Congolese coffee, and we are thrilled by the results. It is has a familiar cup profile to the coffees we love that originate around Lake Kivu, one of the African Great Lakes. In the cup, we experience deep fruit notes of currant, tangerine and apricot, along with mulling spices.
If you do need your coffee ground, we are happy to do so. Just leave us a message in the comments at checkout.
Orders are roasted on Wednesday and shipped on Thursday. Please get your orders in by Tuesday night to ensure for same week shipping and delivery.
About Mapendo
Mapendo is farmed in 16 separate lots by 4,200 farmers in the area, 40% of which are women producers. These lots are processed at three washing stations in the area (two mini, one big), and a fourth station is under construction that will include a lab for cupping and quality control.
About Mighty Peace Coffee
Mighty Peace Coffee is a social impact coffee company and importer working with producers in the Democratic Republic of Congo. Founded in 2018, Mighty Peace was born out of the Congolese-led peace movement. Their mission is to connect specialty coffee enthusiasts and businesses with Congolese partners and share their stories. By doing so, they hope to educate, inspire, and to end cycles of conflict and poverty within the area and throughout the industry.
About the Variety
SL-34 is a single tree selection by Scott Laboratories that originated in Kabete, Kenya on the Loresho Estate in 1935-1939. It is closely related in genetics to Typica. SL-34 has high yield potential and exceptional cup qualities at high altitudes, yet is very susceptible to coffee diseases.
About the Process
Mapendo is a washed coffee that undergoes and initial 12 hour dry fermentation, followed by a 24 hour wet fermentation. Following this, it is dried for 12 – 21 days on raised bed until reaching 10-12% moisture.
