Congo Mapendo Coffee

A fruity and spicy specialty coffee named after the Mapendo organization which works with small scale farmers in the region to improve the quality and sustainability of Congolese coffee in the South Kivu Province. Processed using the washed method, our Mapendo coffee goes through a 36-hour fermentation process and is dried for 12-21 days on raised beds down to 10-12 % moisture. For your authentic coffee indulgence, our Master Roaster in Houston ensures it is medium roasted to maintain its unique flavor profile of strawberries and red apple flavors with intense acidity. Just like its name, feel and appreciate the love from our Congolese smallholder Mapendo farmers as you enjoy the slight fruity undertones in your morning Espresso shot.