The Democratic Republic of Congo (DRC) is Africa’s most misunderstood origin.
Congolese coffee, particularly from the Kivu region, offers a complexity and brightness so unique that it mimics the colorful sapeurs and sapeuses who grace Kinshasa. Yet it remains one of the continent’s best kept secrets.
So, why is this African coffee not as famous as its counterparts? This is the story I’m delving into today. Read on to learn more about the history of coffee in Congo. It just might be your next great cup.
Table of Contents
A Brief History of Congolese Coffee
Coffee production in the Congo began circa 1881 under Belgian colonial rule. European settlers saw eastern Congo’s favorable terroir and rich, fertile soils and thought, well, this could work. And guess what? It did work.
Despite Robusta coffee being native to the region, Belgian colonists formalized its cultivation, adding Arabica varieties, such as Bourbon soon after.
By the early 1900s, coffee production was booming. But the Belgians weren’t exactly running a Fair Trade operation. Like in Indonesia (which was then the Dutch East Indies), coffee plantations used forced labor.
Independence in 1960 changed all that. After the assassination of Congo’s first Prime Minister Patrice Lumumba, the government of President Mobutu Sese Seko took over and nationalized the coffee industry. All production shifted to smallholder farms.
Later, an end to the state monopoly in 1972 boosted production, spurring competition and better prices for farmers. By the mid 1970s, Congo was one of the biggest African coffee producers, exporting, on average, 2 million 60-kilogram bags annually.
Unfortunately, the good times were not to last. By 1989, armed conflict, wanton corruption and coffee wilt disease had taken a toll.
Things deteriorated further after President Laurent Kabila overthrew dictator Mobutu in 1997. A lack of infrastructure, continuing conflict and illegal coffee smuggling into Rwanda and Uganda worsened the situation.
By 2002, Congo was exporting less than 530,000 60-kilogram bags of coffee annually. It couldn’t be helped; international buyers went elsewhere.
Congolese Coffee Production Today
Congolese coffee began a recovery of sorts in the early 2000s. Targeted measures to revive the industry peaked in 2011.
International partnerships, notably with USAID, Virunga Coffee and Nespresso (the 2020 Reviving Origins program) revitalized production. Farmers benefitted from higher-grade seedlings, training and improved access to specialty coffee markets.
Cooperatives have also done much to improve quality and yields. They give farmers actual leverage, helping them get fair trade pricing and useful certifications. SOPACDI, RAEK and Rebuild Women’s Hope and Coopade (under the Virunga Coffee Project) are among the largest.
But these cooperatives do more than just help sell Congo coffee. They also build washing stations, storage warehouses and quality control labs. Notably, they give women leadership roles and genuine ownership.
The results speak for themselves. Farmer incomes have more than doubled via direct-trade coffee contracts, organic certification has increased and efforts to replace aging trees and reduce smuggling have paid dividends.
Today, Congo exports around 1 million 60-kilogram bags of specialty-grade Arabica, annually, mostly from the Lake Kivu region. It’s harder to pin down the exact numbers for Robusta, although it’s the bigger chunk of production.
What Are the Challenges Facing Congolese Coffee Producers?
Congolese coffee farmers continue to face severe challenges, the worst being armed conflict and disease.
Intensive fighting between government forces and M23 rebels in the eastern provinces has led to disruption and displacement as seen in 2025 reports from Bukavu and Muganzo. Inevitably, farmers have had to abandon their coffee plantations and harvests.
Congolese coffee has also suffered from a volatile market. As such, farmers, fueled by desperation, sell their cherries to exploitative middlemen or outright smuggle them into the Rwandan and Ugandan coffee markets. Over 70 percent of coffee harvests exit the DRC this way.
The government hasn’t helped matters much. Formal coffee exports attract hefty fees, taxes and duties, totaling a whopping 14-18 percent of shipment values. Worse, the clearance process can take up to four weeks, pushing farmers toward smuggling. Not to mention the informal bribes paid to customs officials and militias.
Another emerging problem in Congo is climate change. Due to rising temperatures and unpredictable rainfall, farmers, especially those in the Congo basin, are shifting to cacao farming. This has further affected coffee yields.
Coffee Growing Regions in The DRC
The Democratic Republic of Congo produces both Arabica and Robusta coffee. The East produces the bulk of Arabica exports, with select provinces countrywide concentrating on Robusta.
Most farmers own maybe a third of a hectare each, growing primarily Bourbon varieties. They deliver fresh cherries to washing stations where the coffee undergoes processing and drying. After this, beans go by truck all the way to the port of Mombasa, Kenya for export.
The main growing regions include:
North Kivu
This province near Lake Kivu and Virunga National Park, borders the Rwandan coffee regions, leading to remarkably similar coffee flavor profiles. It enjoys high altitudes of 1,500-2,000 meters above sea level (masl), volcanic soils and frequent rains, creating a fertile, misty terroir.
Farmers here grow Bourbon and Blue Mountain coffee. Beans undergo mainly washed-processing, bringing out in them a remarkably bright acidity, lighter body and floral, citrus and chocolate notes.
North Kivu’s proximity to conflict zones is a major disadvantage. However, in recent years, there’s been a push in specialty coffee production. Despite the hardships, cooperatives like SOPACDI regularly produce award-winning lots that score 86+ points in international competitions.
South Kivu
Centered around Lake Kivu’s southern shores (Kalehe, Kabare and Idjwi Island), South Kivu enjoys high elevations of 1,400-1,900 masl, nutrient-rich volcanic clay soils and a favorable microclimate.
Farmers here grow Bourbon, which delivers balanced cups with a creamy body and distinct blackcurrant and nut notes.
The region’s recent recovery efforts have boosted quality Arabica exports. This, despite the lack of infrastructure.
Ituri
Lying close to the Rwenzori Mountains, this rugged area bordering Uganda coffee regions, boasts dizzying altitudes of between 1,600 and 2,100 masl, fertile clay soils and rich biodiversity.
Ituri specializes in high-grown Bourbon, with slow-maturing cherries. As a result, these beans stand out for their intense aroma and complex profiles with notes of fruit and spice.
Because it grows in an isolated environment, Ituri coffee boasts an almost Ethiopian coffee heirloom-like resilience. However, low yields and a general lack of infrastructure, means getting it to market is a real challenge.
Congo Basin, Nord Ubangi, Grand Nord and Tshopo
This region spans provinces including Equateur, Bandundu, Orientale, North Kivu, Ubangi, Bas-Congo and Tshopo. They primarily grow Robusta, which makes up 70-80 percent of all Congolese coffee production.
Lying at lower elevations of 400-900 masl, these regions enjoy varied but fertile lowland soils, equatorial temperatures and higher humidity – perfect Robusta conditions. Coffee from here is full-bodied, mellow and full of chocolatey and nutty notes.
Congo stands out for its Petit Kwilu Robusta variant. It’s much sought after in espresso markets for its neutral acidity and excellent crema.
Projects like the Karawa Coffee Project in Ubangi are actively reviving Robusta to combat climate change. Likewise, research and rehabilitation projects in Yangambi (within Tshopo province), are concentrating their efforts on conserving Robusta’s genetic resources for the future.
What Does Congo Coffee Taste Like?
Congolese coffee is complex and vibrant, boasting fruit, floral, chocolate or nut notes, depending on the terroir and processing method.
Arabicas from the eastern regions tend to have a bright citric acidity and medium-to-full body. Tasting notes range from citrus and dark fruits, to chocolate, spice, black tea and the occasional florals. Overall, expect sweet but balanced cups with clean finishes.
North Kivu Arabicas have a medium body, high acidity and intense lemon, blackberry, chocolate and spice notes. Bourbon varieties, in particular, show white flower aromas and even vegetal hints of asparagus.
In contrast, South Kivu Lake terroir produces creamy coffees with a gentler acidity and strawberry, apple, honey and nut notes.
Even more unique are Ituri coffees. These rugged mountain beans have a full body, intense aroma and complexity like no other. Expect intense notes of fruit and spice to dominate.
Like Rwanda and Burundi coffee, Congolese coffee benefits from pour-over. Use a medium-fine grind, 1:16 coffee-to-water ratio and 2.5-4 minute brew time. These variables extract clean, vibrant notes.
The inverted Aeropress method works, too. Steep for 90 seconds and use a medium-fine grind to yield a balanced cup without bitterness.
Lastly, there’s Congolese Robusta. It’s full-bodied and mellow with intense chocolatey, nutty and sometimes, blackcurrant notes.
The mild Petit Kwilu variant from which it comes softens the edges of whatever blend it’s in. This Robusta is perfect for French press coffee, or, due to the excellent crema, espresso.
Drink North/South Kivu Arabicas black and pair Congo Robusta blends or Ituri Arabicas with milk or cream.
How to Buy Congolese Coffee
Coffee lovers in the US and Canada can source genuine Congolese coffee through specialty roasters and importers who focus on African origins.
It’s worth noting that the availability of Congo coffee remains limited. As much as possible, prioritize direct-trade or Fair-Trade beans from cooperatives like SOPACDI.
Some online platforms ship single-origin beans directly to the US. These include:
Virunga Origins (Virunga National Park Arabicas)
Causffee (Kivu single origins)
Cafe Imports (Lake Kivu Congo coffee)
Oddkin Coffee (Congo Katanas via RAEK Cooperative)
Kaldis Coffee (Arabicas via Muungano Cooperative)
You should also look out for indicators that you’re getting the genuine article. Check for the following on the packaging label:
Origin: North/South Kivu, Ituri, etc.
Sourcing: Via an established cooperative or a specific region with farmer support claims.
Tasting notes: Primarily citrus-chocolate-floral for Arabica or chocolate-nut for Robusta. Avoid any packaging that says, “African blends.”
Certifications: Organic, Fair Trade or Rainforest Alliance for increased transparency.
Roast level: Avoid dark roasts; they mask terroir differences.
Roast date: Ideally roasted within the past 2-4 weeks for peak freshness.
Final Thoughts: What Does the Future Hold?
The future of Congolese coffee is complicated but there’s real reason for hope here. If the security situation stabilizes, it could be a huge step forward.
Because Congo is just as good as any other African coffee producer. The terroir around Lake Kivu is legitimately world class. When done right, coffee that comes out of here can compete with anything from Kenya or Ethiopia.
What’s more, the cooperative model works. It’s shown that Congolese farmers can produce competition-level beans worthy of the specialty markets.
Still, the wild card here is climate change. As temperatures rise, traditional Congo coffee regions will struggle. Still, these high-altitude growing areas might become more valuable in the long run
If they can scale up coffee production while maintaining quality and keeping the cooperative structure strong, there’s potential for something really special here.
Ready to taste what Congolese farmers are building? Seek out coffee from cooperatives like SOPACDI, Muungano or RAEK next time you’re buying beans!
Congo Coffee FAQ
Yes, especially the washed Arabicas from Lake Kivu region. They boast a bright acidity, intense aroma and medium-to-full body. The tasting notes are delicious, ranging from fruity and floral, to chocolatey, spicy and nutty.
Yes. The Democratic Republic of Congo produces both Arabica (mostly from the Lake Kivu region) and Robusta (from multiple provinces). Robusta accounts for 70-80 percent of production.
That’s subjective. However, Ethiopia and Kenya consistently rank at the top for specialty coffee. Ethiopian coffees have incredible diversity with natural, fruity and wine-like profiles. Kenya coffee is famous for its bright acidity and pronounced berry notes. Rwanda and Burundi also produce exceptional Arabica coffees.
