About This Coffee
Farms are small – typically less than 0.5 hectare – and sit at the ideal altitude of around 1,800 meters above sea level. The soils in the region are rich in the nutrients needed for superb coffee cultivation. Most trees are traditional Bourbon.
ETS Kivu Belt sources this coffee from cooperatives in the South Kivu region that purchase directly from smallholders.
Harvest & Post-Harvest
Smallholders selectively handpick ripe, red cherry and process it on their farms. Each setup is a bit different, but they typically pulp cherry on disc pulpers and ferment it in buckets or bags. Following fermentation, parchment is washed in clean water and laid on patios to dry. Producers rake parchment frequently to ensure even drying. It takes approximately 20 days for parchment to dry. Once dry, parchment is bagged and stored at the dry mill warehouse or about 2 weeks before being hulled and prepared for export. Parchment is processed at Jambo Safari Dry Mill and Warehouse in Goma.
Coffee in Democratic Republic of Congo
Coffee once played a huge part in the Democratic Republic of Congo’s (DRC) economy. Eastern DRC was called “a paradise for coffee.” Unfortunately, the country’s dark colonial history followed by waves of political turmoil limited prosperity in the coffee sector. Today, coffee’s making a comeback as a number of private and public sector actors invest in the country. We believe DRC is a country to watch as it continues to build the infrastructure and knowledge needed for specialty coffee production.