Congo, Kivu – Medium Roast

Description

Fair Trade Cooperative: SOPACDI

FLO ID# 26275-D

Nestled along the shores of Lake Kivu in eastern Democratic Republic of Congo, SOPACDI operates in an ideal setting for cultivating exceptional coffee. The cooperative made history as the first smallholder group in the region to earn both Fair Trade and Organic certifications, and as the pioneer exporter of specialty coffee from Eastern Congo, with its initial shipments dating back to 2008.

In the decades following Congo’s independence in the 1960s, prolonged periods of conflict and civil unrest severely disrupted rural life, forcing many farming families to flee their land. While the region continues to face obstacles, increasing numbers of producers have returned to coffee farming as a means of recovery and renewal. By 2015, SOPACDI had expanded to include 7,451 member farmers, whose perseverance and shared vision underpin the cooperative’s ongoing progress. Collectively, they focus on enhancing cup quality and ensuring transparent, traceable supply chains.

SOPACDI produces and exports two distinct coffee styles. Grade 2 fully washed coffees are centrally processed at cooperative washing stations using freshly harvested cherries supplied by members. Grade 4 coffees, by contrast, are processed on individual farms, with producers delivering dried parchment to the cooperative for further handling.

Coffee Production in Democratic Republic of Congo: A General Overview

Coffee production in the Democratic Republic of Congo (DRC) is shaped by the country’s diverse agroecological zones, which provide suitable conditions for both Arabica and Robusta coffee. The DRC spans equatorial lowlands, high-altitude volcanic regions, and tropical forests, resulting in a wide range of elevations, rainfall patterns, and soil types. Arabica is predominantly cultivated in the eastern highlands—particularly around Lake Kivu in North Kivu and South Kivu provinces—at elevations typically ranging from 1400 to 2000 meters above sea level. Robusta production is more common in lower-altitude regions, including parts of Equateur, Bas-Uélé, and Tshopo provinces.

Coffee was introduced to the DRC during the colonial period, and by the mid-20th century the country had become a significant exporter, especially of Robusta. However, decades of political instability, armed conflict, and economic decline following independence in 1960 severely disrupted agricultural systems, infrastructure, and extension services. As a result, national coffee output declined substantially, and many plantations were abandoned or reverted to subsistence farming.

Today, coffee production in the DRC is largely dominated by smallholder farmers, most of whom cultivate coffee on plots of less than two hectares. Production systems are typically low-input, relying on family labor and traditional practices, with limited access to fertilizers, improved planting material, and pest management tools. Aging coffee trees, low yields, and inconsistent post-harvest processing remain significant constraints on productivity and quality. Despite these challenges, the predominance of agroforestry systems and minimal chemical inputs has positioned many producers well for organic and environmentally sustainable certification schemes.

Post-harvest processing methods vary by region and market orientation. In eastern DRC, particularly in Arabica-growing zones, washed processing has become increasingly common through cooperative-owned wet mills, enabling improved quality control and traceability. Elsewhere, especially in Robusta-producing areas, natural or semi-washed methods remain prevalent. Limited infrastructure, including poor road networks and insufficient access to centralized processing facilities, continues to affect consistency and market access.

In recent years, renewed interest from development agencies, non-governmental organizations, and specialty coffee buyers has supported efforts to rehabilitate the sector. These initiatives focus on farmer organization, quality improvement, certification, and export capacity, with an emphasis on specialty-grade Arabica from the eastern provinces. While national production volumes remain below historical levels, the DRC is increasingly recognized for its potential to produce high-quality coffees with distinctive sensory profiles, provided that investments in stability, infrastructure, and agronomic support are sustained.