1kg DR Congo - Kivu - Single Estate Coffee Beans

Kalehe Arabica Coffee Cooperative, KACCO was formerly a non-profit local development association, Conseil d'Encadrement des Agriculteurs de Kalehe. Created in 2013, KACCO initially provided psychological and economic support to the local population, particularly women, in the aftermath of the war from 1996 to 2004. At its inception, the cooperative had 1,200 smallholder coffee farmers and ten years later it has 3,179 members, including 993 women. It directly aims to improve the well-being of its members through the production and marketing of specialty arabica coffee on the international market.

Initially, ten tonnes of specialty green coffee were exported to Starbucks in 2014. The cooperative is now exporting seven containers per year. Profit from coffee sales is invested in better equipment and training in good agricultural and environmental practices for the farmers, improving quality and quantity of their coffee.

On specialty sourcing, interested farmers are run on-farm baseline surveys provided training workshops, and given ongoing agronomy support. FCP commit to buy from programme farmers and pay premiums over the local price according to the quality delivered.

Most coops are within two hours of our Jaén/Moyobamba offices, enabling quick troubleshooting. Multi-year projects: Falcon Specialty Plus to lift cup quality and premiums—showing a +1.32 average score gain, a peak of 88, and 107 producers enrolled to date—and a Soil Health Initiative targeting 600 farmers to improve soils, reduce chemical use, achieve GCP-equivalent certification, and generate farm-level carbon data.

The Democratic Republic of Congo has a long history of coffee production, with coffee cultivation becoming established during the colonial period before facing decades of decline due to political instability, conflict and challenges within the agricultural sector. Today, the industry is rebuilding, with much of the country’s specialty coffee production centred around the highlands of the Kivu region in the east, particularly around Lake Kivu.

The region’s high elevations, fertile volcanic soils and abundant rainfall create ideal conditions for growing high-quality Arabica coffee. Coffee is primarily produced by smallholder farmers who organise through cooperatives and share access to washing stations, processing facilities and export networks. Cooperatives such as KACCO have played an important role in improving quality, supporting farmers and bringing Congolese coffees to the specialty market.

Many coffees from eastern Congo are Bourbon-based Arabicas, often grown under shade and processed as fully washed coffees. They are known for their complexity, with flavours that can include stone fruit, citrus, floral notes, sweetness and a balanced acidity

Where: On the Western shore of the Kivu Lake, Province du Sud-Kivu

 

Varieties: Bourbon, Blue Mountain Jamaica, Jackson, Mulungu, Karabese, Katimore

 

Altitude: 1,463-2,050 MASL.

 

Preparation: Washed

 

SCA Cup Score: 84

 

Roast: Light

 

Drink it: Works well in a cafetiere, any type of filter device or as a single origin espresso. Can be enjoyed with or without milk.

 

Tasting Notes: A washed, single origin coffee. Light roast, with notes of Juicy peach, conference pear and orange.