Where is this coffee from?

This brew has a fantastic flavour thanks to the skilful growing techniques and the natural qualities of its origin. Let’s talk about the Democratic Republic of Congo and how it produces such fantastic Arabica coffee!

The DCR has a turbulent history, with multiple civil wars causing millions to be displaced. With this, the country has struggled to regulate industries, and while it is Africa’s richest country in terms of natural resources, it is finically one of its poorest.

One of the main industries is mining. However, unlike the copper and other mineral exports, as coffee was grown by farmers on small plots of land, there was a higher chance of the profits going directly back to the communities that grew them rather than mine owners.

Due to this, Robusta production was nationalised in the 1970s. By the 1980s, it was the second-largest export after copper. However, by the 90s, a rebellion hit, followed by a civil war that continued until the early 2000s.

How is their coffee industry today?

While the country is still recovering, its turning point came in 2010 when corporations and charities like the Fairtrade Foundation funded the development of many small co-operatives.

The DCR government even launched the Strategy Document for the Recovery of the Coffee Sector in 2011. They knew how valuable the coffee sector was for the country and set aside 100 million US dollars to improve and stabilise the industry.

Today, they have seen an increase in coffee production, exports and resources. For example, the number of washing stations increased from seven in 2011 to over 100 in 2018.

What area of the DCR was this coffee grown?

The incredible growing conditions mean that Arabica from this country is exceptional. South Kivu, in particular, boasts high altitude, volcanic-rich soil and ideal weather conditions. Not only does it have this incredible combination, but it also has a washing station built at the same altitude to decrease the time between picking and processing.

The Virunga Coffee Company owns the Mutendero station and has worked hard to improve the infrastructure to make it more accessible for local farms. Funding has been used to improve and build roads and bridges, allowing more cherries to be harvested due to reduced transport times.

The Virunga Company is also looking for ways to improve the quality of the beans further. To help complete this mission, they have a team of 40 field officers trained agronomists (scientists who study plants and soil) who provide training to smallholder farmers. They also distribute over 3 million seeds annually and check soil health, pest management, crop quality and production.

How were these beans processed?

The ripe cherries are hand-picked and delivered to the Mutendero station for sorting. Once the underripe and overripe are removed, the coffee beans are pulped, and fermentation begins. This typically lasts 18-24 hours but is climate-dependent.

Once the mucilage is fully broken down, which is the last bit of sticky residue from the cherry, the coffee is thoroughly washed in water. The beans are then graded by density and sundried on raised African beds. It can take 12-18 days to reach the optimal moisture level, and the beans must be routinely turned to stop over fermentation or mould from occurring.

Once the coffee is dried to the desired moisture level, it is transported to the city of Butembo for dry milling, grading and sorting before being bagged for export!