Origin History
The Democratic Republic of the Congo (DRC) coffee industry is undergoing a remarkable recovery after decades of conflict and political instability. Once a prominent player in the global coffee market, the DRC is now re-establishing itself as a key producer of high-quality, specialty coffee. The country’s rich history and diverse coffee-growing regions are beginning to shine again as investment in infrastructure, knowledge and skills continues to increase.
In the 1970s, the DRC was one of Africa’s leading coffee exporters, with coffee being a major part of its economy. During the 1980s, production reached impressive levels, with the country exporting around 120,000 to 130,000 metric tonnes of coffee each year. However, by the 1990s, civil war and political unrest severely impacted the coffee sector, causing production to plummet. By 2002, output had dropped to a mere 10,000 tonnes annually, a sharp contrast to the industry’s previous successes.
Present Day
Today, the DRC’s coffee industry is on the mend. The country is focusing on rebuilding its infrastructure, improving production methods and increasing the skills of its farmers. Coffee cooperatives are receiving training on how to harvest coffee cherries at the perfect moment for optimal flavour, a crucial step in producing high-quality beans. The DRC’s unique climate, with altitudes ranging from 1,400 to 2,100 metres above sea level, provides ideal conditions for growing coffee with distinct, rich flavours that have become highly sought after in the specialty coffee market.
The DRC is becoming increasingly recognised for its specialty coffee and its future looks promising. With continued support and investment in farming practices and infrastructure, the country is expected to regain its status as a leading coffee producer. As knowledge grows and farmers continue to refine their techniques, the DRC’s coffee industry will undoubtedly reclaim its place among the world’s top coffee producers.
Coffee Arabica
Typica
Typica is one of the most important and widespread Arabica cultivars in the world, forming the base genetic stock for many other varieties, including Caturra, Bourbon and Gesha. It’s native to Yemen but is now cultivated in coffee-growing regions across the globe, typically at altitudes between 1,000 to 2,000 metres. Typica is renowned for its well-rounded flavour, with moderate acidity, medium body and complex sweetness. It often exhibits fruity, floral or nutty notes depending on the region in which it’s grown. This cultivar is quite hardy, though it can be susceptible to certain diseases and its production is often lower compared to more modern hybrid varieties. Its flavour profile is prized for its consistency and versatility.
Coffee Arabica
Bourboun
Bourbon is a mutation of Arabica discovered on Réunion Island (formerly Bourbon Island) in the 1700s. It produces round, well-balanced beans with a higher concentration of lipids and sugars, which contribute to its smooth, sweet flavour. Bourbon trees grow at moderate altitudes (900-1,500 metres) and its high-quality beans have a more consistent size and shape compared to other Arabicas. Bourbon is particularly susceptible to pests and diseases, which makes it a less reliable producer but highly sought after by coffee connoisseurs. Bourbon is the foundation of many high-end varietals in South America, such as SL28 and Typica.
Coffee Arabica
Caturra
Caturra is a natural mutation of the Bourbon variety and is a hybrid Arabica cultivar. It’s particularly popular in Brazil, Colombia and Central America, where it thrives at altitudes between 1,200 to 2,000 metres. Caturra is known for its compact growth, which makes it easier to harvest and it generally produces high yields. The flavour profile tends to be well-balanced, with a medium acidity and a smooth, clean cup. Its beans are typically milder in flavour compared to other Arabica cultivars, with a gentle sweetness and hints of chocolate or caramel. However, it is prone to diseases like leaf rust, making it somewhat more delicate to cultivate than other varieties.
