Coffee in Congo

Coffee in Congo

#24 of the coffee producers – The green heart of Africa is the cradle of Robusta coffee.


  • Coffee in Congo is no longer cultivated on huge plantations like during the colonial period, but mainly by small farmers now.
  • The rather rare speciality coffee like the Kenyan coffee have a very balanced ratio of acid, body and aroma.
  • This is often described as earthy and bold. Due to its high caffeine content, it is often mixed with light coffee varieties.
  • The Arabicas, on the other hand, have a heavy body, aromas of berries, tangerines, orange and stonefruits.
  • Problems with logistics, however, are caused by the poor road conditions in the country.
  • On the other hand, however, even after decades of ongoing disturbences and economic decline, fields are broke.
  • If you would like to donate money for the “Cafe-Cacao-Congo (CCC UG)” project, you can support a cooperative of small farmers, here.

image rights: MONUSCO / Myriam Asmani CC BY-SA 2.0

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