Origin: Democratic Republic of the Congo
Region: North Kivu
Subregion: Isale
Community: Kahondo
Producer Type: Smallholder Farmers
Washing Station: Kahondo CWS
Producer Programme: Virunga Coffee Company
Crop: 2025/26
Species: Arabica
Variety: Bourbon
Altitude: 1,500–1,900 MASL
Process: Natural / Dry Processed
Drying: Sun-Dried on Raised African Beds
Drying Time: Approx. 12–15 Days
Grade: Kivu Grade 3
Screen: 15+
Dry Mill: Butembo
Tasting Notes: Maple Syrup, Blackberry & Malt
Bag: 60kg GrainPro / Ecotact
Lot: P8003096-1
This coffee comes from Kahondo in North Kivu, eastern Democratic Republic of the Congo, where smallholder farmers grow Bourbon Arabica in the highlands close to Virunga National Park.
Grown at around 1,500–1,900 metres above sea level, this coffee benefits from high elevation, fertile volcanic soils and a warm equatorial climate. It is naturally processed at Kahondo Coffee Washing Station, creating a rich, fruit-driven cup with notes of maple syrup, blackberry and malt.
High-Altitude Coffee from North Kivu
North Kivu is one of D.R. Congo’s most exciting coffee-growing regions.
The landscape around Kahondo is mountainous and volcanic, with coffee farms reaching elevations of up to 1,900 MASL. Cooler temperatures at these heights allow the coffee cherries to ripen more slowly, helping develop sweetness, density and flavour complexity.
The region’s volcanic soils and plentiful rainfall also create excellent conditions for growing high-quality Arabica.
Smallholder-Grown Bourbon
This coffee is produced by smallholder farmers living around the Kahondo community.
The farms are typically relatively small, with ripe cherries harvested by hand and delivered to the local washing station for careful sorting and processing.
The variety is Bourbon, one of the classic Arabica varieties grown throughout this part of Central and East Africa.
At high altitude, Bourbon can produce excellent sweetness, balanced acidity and a rounded fruit character.
Kahondo Coffee Washing Station
After harvest, the cherries are delivered to Kahondo Coffee Washing Station, located at approximately 1,742 metres above sea level.
The station forms part of the wider Virunga Coffee Company network, which works with farmers across North Kivu to improve coffee quality, agricultural practices and access to export markets.
Centralised processing also helps maintain greater consistency and traceability than would be possible if each farmer processed coffee independently.
Natural Processing
This lot is processed using the natural or dry process.
The freshly harvested cherries are first carefully sorted and floated in water to remove lower-density or defective fruit.
The selected cherries are then dried whole, with the coffee seed remaining inside the fruit throughout the drying process.
This prolonged contact between the fruit and seed helps develop greater sweetness, body and ripe-fruit character.
Raised-Bed Drying
The whole cherries are spread across raised African drying beds, where they are sun-dried for approximately 12–15 days.
During drying, the cherries are regularly turned to encourage even moisture reduction and to help prevent mould or unwanted fermentation.
Raised beds allow air to circulate around the coffee more effectively, helping create a controlled and consistent drying process.
Dry Milling in Butembo
Once the cherries have dried to the required moisture level, the coffee is transported to Butembo for final preparation.
The dried fruit is removed before the green coffee is graded, sorted and prepared for export.
The finished coffee is classified as Kivu Grade 3, Screen 15+, before being packed for shipment.
Supporting Coffee-Growing Communities
The wider Virunga Coffee Company programme works with thousands of farmers across eastern D.R. Congo.
Its work includes training in Good Agricultural Practices, improved farm productivity, coffee quality, tree planting and better processing techniques.
The programme has also supported the distribution of coffee seedlings and investment in local infrastructure, helping farmers gain better access to washing stations and international markets.
In the Cup
Expect a rich and sweet profile with notes of:
Maple Syrup • Blackberry • Malt
The blackberry provides ripe, dark-fruit character.
Maple syrup adds a deep caramelised sweetness and syrupy quality.
The malt note brings a rounded, comforting finish and additional body.
The result is a fuller, sweeter style of African coffee with plenty of natural-process character.
For Roasters
A light-to-medium roast should preserve more of the blackberry fruit and natural sweetness.
A medium roast will develop greater maple-syrup and malt character, making the coffee particularly interesting for espresso.
Once roasted, it should work well across V60, pour-over, AeroPress, cafetière, filter and single-origin espresso.
A Distinctive Central African Natural
D.R. Congo Kahondo Natural brings together:
High-altitude Bourbon, smallholder production, volcanic growing conditions and carefully controlled natural processing.
It offers a distinctive introduction to the coffees of North Kivu, with a flavour profile that is rich, sweet and fruit-forward.
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.
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.
