Coffee in Congo

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

• It is the 3rd largest state in Africa and 60 % is covered of the tropical rainforest.
• They are grown 80 % Robusta and 20 % Arabica. Not surprising, because here the wild growing Robusta variety Coffea Congensis (so-called Congo-coffee) is originally from the Congo and was discovered in 1889.
• Robusta coffee in Congo is cultivated in Isiro, Ubangi, Uele, Kivu, Kasai, and Bas Congo,
• Arabica in Kivu and Ituri at an altitude of 2,000 m.
• The best coffee in Congo comes from the provinces of Oriental and Kivu.

• 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.

View this post on Instagram

A post shared by Bunaa (@bunaa.de)

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