Congo Coffee

Blessed with an abundant hydrography, a huge rainforest, a tropical climate, a fertile soil and varied landscape, the Democratic Republic of Congo has favorable conditions for the cultivation of both ARABICA and ROBUSTA.

History:
Coffea Canephora first identified growing wild in Belgian Congo (1898)
Coffee Type :
ARABICA
> Blue Mountain | Local Bronze | Rumangabo | Kabare | Maragogype | Bourbon | Jackson | Catura | Typica |Amarela |Mibirizi
CANEPHORA:
>ROBUSTA : L-36 | L48 | L93 | L147 | L215 |L251
>PETIT KWILU : La93 | La158 | S9 | S19 |S23
Producing Regions :
Nord & Sud Kivu, Oriental, Equateur, Bandundu, Bas-Congo
Processing Method :
Dry and Wet
Harvest Period :
October – September
Marketing System :
Direct Sale
Port of Shipment :
Matadi, Boma (DRC), Mombasa (Kenya), Dars-es-Salaam (Tanzania)
Countries of Export:
Italy, Switerland, Belgium, France, Germany, France, USA
Cupping Charactetistics
> ARABICA : Full Bodied Fruity & Mild Acidity
> ROBUSTA : Chocolaty, Nutty, Full of Spuma