Congo has a long tradition of coffee, but political instability drove out most farmers and put a brake on Congolese coffee production. Today Congo only taps into its full potential, with production around 10 times smaller than neighbouring Uganda. Most of its production is Robusta (around80%), but fledging Arabica has great potential, as the shores of Lake Kivu offer an exceptional terroir for high-quality coffee. The volcanic soils provide nutrients like phosphorus and potassium, and its drainage and porosity facilitates the development of the Arabica plant. Kahawa Ya Congo comes as our first organic coffee under the Reviving Origins umbrella. With the implementation of the AAA program and the Organic certification, we have developed a project for the implementation of climate-smart production such as nurseries, strengthening of organic practices & knowledge development, improving coffee quality and the local coffee businesses as a whole.
Reviving Origins Congo is a 50/50 split roast. Both splits are dark and short, with the first split being slightly darker and longer to develop more intensity for this coffee. Both splits get a medium grind.