Introduction to Congolese Specialty Coffee

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The Origin of Kivu Coffee

Congo's specialty coffee comes from Kivu, which is the general term for eastern Congo (DRC), covering a very vast geographical area. It borders Uganda, Rwanda, Burundi, and the eastern side of Lake Tanganyika. Kivu is divided into three provinces: North Kivu, South Kivu Province, and Maniema. Main products include coffee, cotton, rice, and palm oil, with some tin and gold having been mined. The quality of Kivu's coffee is excellent, but political turmoil and power struggles have posed enormous challenges to the stability and development of all industries here.

The Rwenzori Mountains and Kahuzi-Biega National Park are part of this Kivu region, where most coffee is grown. Kivu was the base of various rebel groups in the 1990s, and Kivu rebels have established a revolutionary government for eastern Congo, headquartered in Bujumbura, the capital of Burundi.

With presidential elections held in Congo, Kivu has gained temporary stability, and coffee cultivation here has also seen some development.

Congo Kivu coffee is sold very cheaply because of the lack of fair trade mechanisms here. The remarkable characteristics of Congo Kivu coffee include rich cocoa flavor, balanced moderate mouthfeel, and a body similar to Mandheling.

Congo Kivu Peaberry

Country of Origin: Congo

Grade: No grading system

Growing Region: Kivu Province

Brand: Kivu "Samurai Sword" Peaberry

Processing Method: Wet processing

Appearance: 8d/300gr, 15-17SCR

Variety: Uncertain

Note: The dry aroma is very strong with cocoa, nut, and vanilla notes. The wet aroma is quite wild: fresh tobacco leaf aroma, post-rain earthy smell. The flavor is very bright, with typical characteristics of East African coffee, but because it's wild coffee, fresh tobacco leaf and earthy notes are its best description. This coffee's style falls between refined African coffee (Kenyan) and rustic Indonesian coffee (Mandheling).

Cupping Scores

Dry Aroma (1-5): 3.6

Wet Aroma (1-5): 3.4

Acidity (Brightness) (1-10): 8.5

Flavor (Complexity) (1-10): 8.4

Mouthfeel (Body) (1-5): 3.5

Aftertaste (Finish) (1-10): 8.4

Balance (1-5): 0

Base Score (50): 50

Total Score (Max 100): 85.8

Intensity/Primary Attributes: Medium intensity/Cocoa

Suggested Roast Level: City+ or FC+

Comparison: Somewhere between bright, clean African coffee and rustic, earthy Indonesian coffee.

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