11. D.R. Congo – Kahondo Bourbon Natural

This coffee comes from Kahondo in North Kivu, in the eastern Democratic Republic of the Congo.

Coffee is grown by smallholder farmers at approximately 1,500 to 1,900 metres above sea level, where high altitude, volcanic soils and plentiful rainfall provide excellent conditions for Arabica.

Farmers deliver ripe cherries to Kahondo Coffee Washing Station, situated at around 1,742 metres.

The station forms part of the wider Virunga Coffee Company network, which works with coffee growing communities across eastern D.R. Congo.

For farmers in remote areas, centralised processing can make an enormous difference. It provides access to better equipment, more consistent quality control, farmer training and clearer routes to international speciality markets.

This lot is Bourbon, a classic Arabica variety widely grown across Central and East Africa. Unlike many coffees passing through a washing station, this one is naturally processed. Ripe cherries are carefully sorted and floated before being dried whole on raised African beds for around 12 to 15 days. The cherries are turned regularly to promote even drying and reduce the risk of unwanted fermentation.

Once fully dried, the coffee travels to Butembo for dry milling, where the dried fruit is removed and the green beans are cleaned, sorted and prepared for export.

Coffee has also become part of a wider effort to rebuild agricultural opportunity in eastern Congo after years of instability damaged farms, roads and infrastructure. Investment in washing stations, quality and export access creates the possibility for smallholders to earn more from the crop they already grow.