Coffee was first introduced to the Democratic Republic of Congo (DRC) by European colonists who arrived in the late 19th century. Under their control, coffee was grown on large plantations to fulfill the European appetite for the export. In the 1960s, after the DRC gained independence, the plantations were divided into small plots. Despite a long history in coffee, it is still rare to see offerings from DRC. Post-colonial civil wars created political and economic instability in the country, resulting in a lack of resources and infrastructure that growers needed to secure their income. Many resorted to risking their lives, smuggling their coffee across Lake Kivu in hopes of securing higher prices on the Rwandan side of the border.

For the past few decades, coffee production in The Democratic Republic of Congo has been slowly rising. The country established peace in 2002 and in 2012 the government launched a recovery program for the sector. Private investment has played a substantial role in the recovery and growth of the industry, with new technology, cooperatives and washing stations helping farmers improve quality and profits. We were first introduced to the possibility of exceptional Congolese coffee by Mighty Peace, a social justice coffee company established in 2018. Their goal is to forge a name for Congolese coffee, create living wages for producers and provide resources and training on biodiversity and organic regenerative farming. The coffee industry will play a large role in helping to establish economic and social stability in DRC going forward.

Once you enjoy a DRC coffee you know how truly remarkable and distinct the experience can be. The soaring, high elevation mountains around the Lake Kivu region are where this specialty Arabica coffee is grown. The ideal climate and rich volcanic soil help Congolese coffee achieve its versatility in cup profile. The result is a medium-bodied coffee with fruit-forward flavors ranging from stone fruit, melon and citrus to creamy notes of white chocolate, vanilla, and hazelnuts. This lot delivers prominent notes of grapefruit, apricot and lemon zest. To brew, start with a 1:16 brew ratio, filtered water at 208-210℉, a medium-coarse grind, and a 3-3.5-minute brew cycle.