Coffee

Coffee from the Heart of Congo

*Arabica Coffee – Kivu’s Crown Jewel*

Grown in the fertile volcanic soils and high altitudes of the *Kivu region, Congo’s Arabica coffee is celebrated worldwide for its **bright acidity, fruity berry notes, subtle spice, and smooth chocolate finish. Specialty cooperatives such as SOPACDI cultivate Bourbon and other Arabica varieties at elevations up to 2,000 meters, producing beans that consistently score above 85 points on international cupping standards. This unique terroir gives Congo Arabica a **complex, wine-like profile with tropical fruit, honey, and floral aromas*, making it a sought-after choice for premium roasters and discerning coffee lovers.

*Robusta Coffee – Congo’s Native Strength*

Robusta, scientifically known as Coffea canephora, has deep roots in Congo, where it was first cultivated in the late 19th century along the Lomani River. Congo’s Robusta thrives in the humid lowlands of *Orientale Province and northeastern regions, producing beans with a **bold, full-bodied flavor, earthy undertones, and a distinctive chocolate bitterness. With naturally higher caffeine content and resilience to harsh climates, Congo Robusta is ideal for **espresso blends, instant coffee, and dark roasts*, offering strength and consistency that complements Arabica’s delicate sweetness.