The history of coffee in the Democratic Republic of Congo is as volatile as the country itself. With independence coming in 1964, a string of civil wars, dictatorships, and coups followed shortly after. Violence and Ebola outbreaks make it difficult for sustainable agriculture, but the Congolese are very resilient. The coffee industry was nationalized in the 1970s, and during the 80s, coffee remained one of the country’s top exports. An initiative that started in 2012 has put Congolese coffee on the path to recovery in the troubled country. The Kivu region produces a wide range of flavors. you can pick up cherry, plum, licorice, and cantaloupe undertones. For those looking for a creamier taste, you can seek out a variety of vanilla, hazelnut, and chocolate undertones.

Percentage of World Market 0.1%

Harvest March – June

Process: Washed

World Ranking as producer: 53h

Main Type: Bourbon