Congo is complicated: Instability means coffee farmers can’t find a stable market, or even farm their crop without sometimes facing threats.
The issues in Kivu is the general name for East Congo (Kinshasa), covering a very broad geographical area, and the lake of the same name that divides them. It borders on Uganda, Rwanda, Burundi, and Lake Tanganyika on More are lack of a unifying government, the conflicts of local militias, and their fight over the mineral riches in the land. Rare earth minerals among others, components needed for the production of technology in manufacturing countries thousands of miles away, are fuel added to the fire of social division and power struggles in Congo
Coffee farmers suffer in this climate. Any farmer requires stability, to use their land without fear they might be driven away from it by violent conflict. They also need to develop a market for their coffee, and have investment in their area in the The removal of the cherry and parchment from the coffee seed.: Coffee is either wet-processed (also called washed or wet-milled) or dry-processed (also called wild, natural or natural dry, and we abbreviate it DP sometimes). More equipment. Few are willing to invest in an area with great social turmoil.
The answer for years has been to smuggle Congo Kivu coffee across borders to sell in neighboring countries, like Rwandan coffee was, at one time, rarely seen in the United States as either a Specialty grade or low-end commercial coffee. There simply was not that much coffee produced in Rwanda that went anywhere besides More. This is risky in many ways, of being taken advantage of economically of course, but also life threatening too. Many Congo farmers who used small boats and canoes to smuggle coffee across Lake Kivu to Rwanda have perished, drowning on the voyage due to sudden storms, being swamped by water, in their unsafe vessels.
The answer in many ways is indirect: To build a market for Congo coffee by recognizing that it has great cup quality. It can be delicious! That takes an infrastructure to organize farmers, better train them in quality methods of growing and harvesting coffee. It takes building washing stations to better process the coffee. And it takes the investment in dry-milling to export the coffee proficiently, to maintain that cup taste potential that is so promising in the high-grown coffees of Congo.
Video: Congo Coffee Visits
This is actually a slideshow video … I guess I was so excited to be in South Kivu I forgot to record actual video? I don’t know. The trip was several years back, but I realized I had not compiled my thoughts and really shown our viewers much of this great coffee-producing In coffee talk, it refers to a coffee-producing region or country; such as, "I was just at origin." Of course "Origin" for most product we use is not a beautiful farm in a temperate climate, More. I was tasting some new Green coffee refers to the processed seed of the coffee tree fruit. Coffee is a flowering shrub that produces fruit. The seeds of the fruit are processed, roasted, ground and prepared as an infusion.: Coffee More offers from Congo and this all dawned on me! So …
There’s some things I wanted to vocalize about Congo so here it is:
Congo Coffee Photo Gallery
Some still images (most are in the video too):