Coffee was introduced to the Democratic Republic of The Congo (DRC) in 1881 from Liberia, but it wasn’t until Belgian colonists discovered a new variety growing there in 1898 that agricultural production began. Despite its tumultuous history, the DRC is now considered an up-and-coming producer of specialty coffees. Many have high hopes for its potential in future, but significant challenges have yet to be faced.
Source: “The World Atlas of Coffee” Second Edition, Author James Hoffmann.
Capital: Kinshasa
Population: 99’000’000
Annual Production: 340’000 60kg Bags
Land under Coffee: 300’000 Hectares
Harvest: March – June / September – January
Coffee Varieties: Robusta, Bourbon
Tasting Profile: Tropical Fruits – Honey – Chocolate
Growing Altitude: Strictly High Grown
(1400 m – 2200 m / 4600 ft – 7200 ft)
Processing Method: Dry (Natural)