Democratic Republic of the Congo
Origin
About the region
The Democratic Republic of the Congo is a major, yet underappreciated, producer of both commercial and specialty coffee.
Key coffee-growing regions:
- South Kivu
- North Kivu
- Ituri
Natural conditions
The main coffee-growing regions are located at elevations of 1,400–2,000+ m. Volcanic soils around Lake Kivu provide a high mineral content, contributing to the density of the beans.
About the region
The Democratic Republic of the Congo is a major, yet underappreciated, producer of both commercial and specialty coffee.
Key coffee-growing regions:
- South Kivu
- North Kivu
- Ituri
Natural conditions
The main coffee-growing regions are located at elevations of 1,400–2,000+ m. Volcanic soils around Lake Kivu provide a high mineral content, contributing to the density of the beans.
Ituri
North Kivu
South Kivu
Coffee is processed using washed, natural, and honey methods, with anaerobic processing gaining popularity.
Production is largely cooperative, as smallholder farmers join together for coffee processing and export.
Processing methods
04
SL Series
03
Caturra
02
Catuai
Main varieties
01
Bourbon
Dark fruit and sweet profile
Full-bodied with medium acidity
Plum, caramel, dark berries, red grape, black tea, cocoa, sometimes spices, and a light wine-like note
Coffee profile
Why Democratic Republic of the Congo?
The Democratic Republic of the Congo is one of Africa's most promising coffee origins, offering deep, rich, wine-like fruit profiles.
