African & Arabian Coffees
Congo Sopacdi Cooperative, Fair Trade Organic PDF Print E-mail

Congo Sopacdi Cooperative, Fair Trade Organic

Congo Coffee



Mean Cat Coffee is very proud to offer this special and very rare Congo coffee. A little history from Sopacdi:

We are over 5600 farmers from different ethnic groups in the Kivu Eastern Democratic Republic of Congo, producing some of the finest coffee in Africa. After years of conflict and civil war, our Fairtrade-certified coffee promotes working together for a better future.

We live in a beautiful but very difficult place. Our small communities are remote, scattered amongst the highlands of the mountains surrounding Lake Kivu in the Eastern Democratic Republic of Congo. Our coffee grows at an altitude of 1460m to over 2000 metres above sea level.

We have lived through civil war and in great poverty for many years, but since forming our cooperative Sopacdi, despite our challenges, we also feel full of hope. For the first time we have good buyers for our coffee, who buy from us directly. Our homes are basic, without electricity, running water and other amenities. But our families are back together and we are re-building our communities.

Our headquarters are in the town of Minova, and we have just finished building the first coffee washing station the region for over 40 years.

Not only is this coffee very rare, but it's also very delicious! Notes of Baker's Chocolate and brown sugar are prominent in the cup, with floral and dark cherry nuances and an orange-like acidity. The cup has great body with a creamy mouth-feel that compliments the flavors in the cup. Pulls a fantastic shot in an espresso machine. Typical for African coffees, this tends to have higher acidity than most, for those who are sensitive.


( $8 ½ lb., $15 lb.)

1/2 lb. Congo Sopacdi Coop, FTO
8.00 USD
Pound Congo Sopacdi Coop, FTO
15.00 USD

Kenya Nyeri AA Kieni PDF Print E-mail

Kenya Nyeri AA Kieni


Nyeri County is located in central Kenya on the flank of Mt Kenya. Coffee is this region is grown on the high plateaus where the acidic soil, optimal temperatures, and just the right amount of sunlight and rainfall provide excellent conditions for growing coffee plants. Kenyan coffee is known for its intense flavor, full body, and pleasant aroma with notes of cocoa, and this makes it one of the most sought after coffees in the world.

This coffee was produced by the Mugaga Farmers Cooperative Society located Mathira East District of Nyeri County. The co-op was registered in the 1980s and has five wet mills, namely Kagumo-ini, Kiamabara, Muthigiini, Gathugu, and Gatina. Each mill has hundreds of small-hold farmers that contribute to its production. It is located approximately 140 kilometers northeast of Nairobi City on the slopes of Mt. Kenya. Red volcanic soils favor coffee farming as the major cash crop.

This is an excellent example of why high quality Kenya coffees are so sought after. At the core of this cup is a bright, intense lemon acidity. The coffee has a great natural sweetness to balance the tart acidity, along with notes of toffee and cocoa. There are also delightful notes that bring to mind tropical fruit like a ripe mango. This coffee is intense really wakes up the taste buds. Not recommended for those who are sensitive to acid in coffee.


( $7 ½ lb., $14 lb.)

1/2 lb. Kenya Nyeri AA Kieni
7.00 USD
1 lb. Kenya Nyeri AA Kieni
14.00 USD

Yemen Mokha Harazi PDF Print E-mail

Yemen Mokha Harazi

Coffee Drying


   Yemen has a long history with coffee. Although the coffee plant was thought to first be discovered in Ethiopia, Yemen was the first country that commercially grew and exported coffee through their port city of Al Mahka (Mokha). The term Mokha (also spelled Mokka, Moca, Mokkha, etc) has come to mean different things in the terms of coffee, but it originally referred to this port in Yemen.

 I absolutely love a good Yemen coffee. The flavors can be wild and unusual. But from my experience, a quality Yemen coffee is a rare thing. The growing environment in this country is harsh. The plants are grown in near drought conditions, and they are often grown on precarious hillsides (see picture below)  in elevations of at least 5,000 feet or higher. Also, because of the terrain, the coffee is often carried to the rooftops for drying (see picture at top of page). It's nurtured without the use of artificial fertilizers, herbicides, or pesticides, just as it has been grown for hundreds of years. coffe plant on hillsideUnfortunately, Yemen's tend to be full of defects due many factors such as improper processing and harvesting, delays in getting the coffee to port, sometimes due to political and social upheavals in the country, and the muggy and humid environment of the port city of Mokha. Long story short, a quality Yemen is not an easy thing to come by.

 I was really excited when I first sampled this coffee. Not only was this the best Yemen I've tried in almost 3 years, it's probably one of the best Yemen's I have ever had. The dry fragrance of the ground coffee is full of tropical fruit and floral aromas. The cup is extremely complex with a bright lime-like acidity and an almost creamy body. To me, there was a smell almost like cheesecake when the coffee was brewing. The cup has unique floral notes, hints of an oak barrel, along with a sweetness that reminds me of grape soda. This coffee isn't the best choice for iced or cold brewed coffee, but it is fantastic hot. For those who like bold and interesting coffees, this one is made for you.


( $9 ½ lb., $17 lb.)

1/2 lb. Yemen Mokha Harazi
9.00 USD
Pound Yemen Mokha Harazi
17.00 USD

Tanzania Kilimanjaro Plantation Peaberry PDF Print E-mail

Tanzania Kilimanjaro Plantation Peaberry

Mt Kilimanjaro

  Kilimanjaro Plantation is located on the fertile savannahs in the shadow of Mt Kilimanjaro in Tanzania. This area offers excellent conditions for growing coffee including highly fertile rich, red volcanic soil, a moderate tropical highland climate, gentle mountain slopes, access to a great number of sources and springs and a mild mountain climate due to the vicinity of Kilimanjaro. Day and night differ only moderately in temperature. In the background, the plantation has a breathtaking view of the 19,000+ foot, snow capped Mount Kilimanjaro.


 Kilimanjaro Plantation is not only one of the largest but also one of the most modern farms in Tanzania. Advanced technology has been implemented in combination with long standing knowledge in coffee production. This plantation strictly adheres to Utz Kapek criteria: coffee production that ensures good, efficient growing practices, responsible farm management, and full traceability. The farm is ecologically minded, with a drip irrigation system that uses 60% less water than a traditional system, and the processing facility uses a water treatment system developed in collaboration with the University of Braunschweig that allows complete water cleansing. In order to ensure these high standards, the workers on the farm are highly trained and well provided for, including health insurance, lodging, and a safe work environment. It is in this manner that one of the most exquisite Tanzanian premium coffees for the specialty market has been created.


This is one intense coffee. It has a red wine-like tartness and a dry grape acidity. The cup is complex with a combination of floral notes, hints cinnamon, nutmeg, honey, and a maple sweetness. It has a light, creamy body and a complex dry finish. This coffee makes excellent milk drinks like lattes and cappuccinos, and works well as the mornings first cup as it really wakes up the taste buds. A very unique and bold cup.


( $6 ½ lb., $12 lb.)

Pound Tanzania Kilimanjaro Plantation Peaberry
12.00 USD
1/2 lb. Tanzania Kilimanjaro Plantation Peaberry
6.00 USD

Ethiopia Sidamo Natural, Organic PDF Print E-mail

Ethiopia Sidamo Natural, Organic

Drying Beds at Sidamo


The Sidamo region in located in Southern Ethiopia and is one of the largest coffee producing regions in Africa. Sidamo coffee includes Yirgachefe Coffee and Guji Coffee. Farmers in this region grow many different heirloom varietals of native Arabica coffee beans, which also grow wild on the hillsides of Sidamo. They pool their coffee beans at a coffee co-op, and the diversity of varietals yields coffee of wonderful complexity. Some farmers in the Sidamo region grow their coffee in the same plots as their family gardens. This mix of crops helps to replinish the nutrients in the soil and adds biodiversity to the crop.

This is also a naturally processed coffee, meaning that the entire coffee bean, including the cherry, are dried on elevated beds. After drying the, the fruit is removed and the coffee bean. This method of processing allows fermentaion of the coffee fruit, contributing to the unique tastes that can be found in coffees from this region.

Like most natural processed coffees, this Sidamo has lots of fruit flavors in the cup. There are notes of both sweet and tart berries which makes for a very complex cup. The coffee has a wonderful floral smell and a delicious caramel sweetness to the cup, with a wine-like dryness to the finish. The acidity is pronounced, but balanced with a very smooth mouthfeel. The finsh long and lingering with lots of dark berry notes.


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