D.R. Congo Lugendo Natural

Colonial Beginnings

Coffee cultivation in the Democratic Republic of Congo (DR Congo) traces its origins to the early 20th century, during the Belgian colonial period. The Belgians introduced Arabica and Robusta varieties primarily for export, establishing plantations across the eastern highlands and lowland tropical regions. Eastern DR Congo, particularly South Kivu and North Kivu, became important hubs for Arabica cultivation due to their ideal agro-climatic conditions: high altitude, volcanic soils, and equatorial rainfall patterns.

By the mid-20th century, DR Congo had developed into a noteworthy coffee-producing nation, with coffee ranking among its top agricultural exports. Arabica from the highlands and Robusta from the central basin were exported globally, and the industry employed a significant portion of the rural population.

Post-Independence and Decline

Following independence in 1960, the country—then known as Zaire—entered a period of economic instability and political upheaval. Under President Mobutu’s regime, mismanagement, nationalisation, and corruption weakened agricultural infrastructure. Coffee production began to decline, and farmers faced increasing challenges related to access, pricing, and support.

The situation worsened in the 1990s and early 2000s as armed conflict and civil wars ravaged much of eastern DR Congo. This period devastated the agricultural sector, destroyed transport and processing infrastructure, and disrupted export routes. Many smallholder farmers abandoned coffee farming altogether, turning to subsistence agriculture or leaving their land due to insecurity.

Revival Through Specialty Coffee

Despite the setbacks, DR Congo’s potential for high-quality Arabica never disappeared. In the early 2010s, efforts to revive the coffee sector took root, driven by local initiatives, NGOs, and private investors who recognised the region’s untapped promise. These efforts focused on smallholder farmers, sustainable practices, and improving post-harvest infrastructure.

Companies like Virunga Coffee Company, alongside cooperatives and international development programmes, began building washing stations, offering training in Good Agricultural Practices (GAP), and helping farmers achieve certifications such as Organic and Rainforest Alliance. These initiatives aimed to transform Congolese coffee into a specialty product and re-establish DR Congo’s place on the global coffee map.

Present Day and Future Potential

Today, green coffee from DR Congo—particularly from regions like Kalehe, Kabare, and Idjwi in South Kivu and parts of North Kivu—is increasingly recognised for its unique cup profiles, often featuring bright acidity, stone fruit, floral notes, and a rich body.

While challenges remain—such as ongoing security concerns, infrastructure deficits, and market access—the foundations for a resilient, quality-driven coffee sector are firmly in place. With continued investment in climate-smart agriculture, farmer training, and international trade relationships, DR Congo is poised to become one of East Africa’s standout origins for green specialty coffee.

This naturally processed ‘Kivu 3’ lot comes from the Lugendo Washing Station in South Kivu—one of nine facilities operated by Virunga Coffee Company. Founded in 2012 by Schluter Ltd., Virunga was established to produce high-quality specialty coffee in eastern DRC and to improve the livelihoods of local smallholder farmers.

Built in 2018, Lugendo Washing Station is one of the newer sites in Virunga’s network. Located in the Kabare region at 1,473 metres above sea level, it works with registered smallholder farmers cultivating coffee at elevations up to 1,750 masl.

Virunga has trained over 11,000 farmers in Good Agricultural Practices (GAP) and supported them in gaining Organic and Rainforest Alliance certifications. With 40 trained agronomists serving as field officers, the company also distributes more than 3 million seedlings each year to farming communities across eastern DRC—reinforcing its commitment to quality, sustainability, and rural development.

Small Batch Roasting: Roast For You Service – Terms & Conditions

Introduction

Small Batch Roasting now offers a service that offers personalised coffee roasting for customers who want to enjoy freshly roasted coffee tailored to their preferences.

Roast For You Service

When you choose to have your coffee roasted for you, we will roast the exact amount ordered and roast this for you to the selected roast profile you have chosen. Our small batch roasting process ensures that your coffee is roasted with care and precision, resulting in a high-quality, freshly roasted product.

Minimum Green Weight Requirement

Please be advised that the minimum green weight for roasting any one single origin is 6kg. Any orders placed with less than 6kg of each origin will be placed on hold and may cause delays in being dispatched. We will contact you to discuss how you wish to proceed in this case.

Weight Loss During Roasting

Please be mindful of the weight loss through moisture loss during roasting, which is typically between 12-20% depending on the level of roast. The darker the roast, the higher the moisture loss. This weight loss should be taken into account when ordering your coffee to ensure you receive the desired amount of roasted coffee.

Order Processing Time

Orders for roasted coffees will naturally take a little longer to process. Please allow a minimum of 3 days for your order to arrive from the point of order. If we are able to drop your order in the roasting schedule sooner, we will always endeavor to do so.

Mixed Orders

Mixed orders which include green and roasted coffees will be dispatched together when the roasted coffees are ready. We are unable to split these orders, so please consider the slightly longer delivery times when ordering mixed coffees.

Packaging

Your coffee will be bulk packed into a 6kg bulk bag with an identifying label on only. This packaging ensures that your coffee remains fresh and protected during transit.

Roast Profile and Liability

We will roast to your desired roast profile, but are unable to take any liability for any taste discrepancies that may arise from this. We are unable to take back any coffees once they have been roasted to your desired roast profile.

Yield Estimate

Typically, a medium roast coffee at 6kg green will yield 5.1kg of freshly roasted coffee. This estimate should be taken into account when ordering your coffee to ensure you receive the desired amount of roasted coffee.