D.R. Congo Kivu 3 FW Kahondo '19
|Bag Weight||60 KG BAG|
About This Coffee
Kahondo Coffee Washing Station (CWS) is one of 7 washing stations belonging to Virunga Coffee Company, setup by Schluter (now Olam Specialty Europe) in 2012 to produce high quality coffees for the specialty market and increase premiums for the thousands of smallholder farmers in the region. The strategy for Virunga has been three-fold: 1) To increase production through good agronomic practice 2) to improve quality through education and strict guidelines for production and processing 3) to obtain internationally recognised certification in order to generate better revenue for farmers.
Virunga now have now trained over 2,300 famers in GAP (Good agricultural practices) and obtained organic certification for these farmers in the Isale region. They have 7 full time field officers (trained agronomists) working in the region and have planted over 400,000 seedlings to be distributed amongst the smallholders in Isale.
|Origin||Democratic Republic of Congo|
|Subregion||Isale, North Kivu|
|Producer Type||Small Holder Farmers|
|Coffee Grade||DRC CA WA KIVU G3|
|Screen Size||15 Up|
|Bag Weight||60 KG BAG|
Kahondo village is located in the Isale region of Nord-Kivu (North of Lake Kivu), on the edge of Virunga National Park, bordered by Uganda to the east. The region has excellent conditions for speciality arabica production with plentiful rainfall, high altitude and highly fertile volcanic soils. The region is also very pov- erty-stricken and has had a severe lack of infrastructure which has made high quality arabica both difficult to produce and very challenging to export. Virunga Coffee Company has sought to overcome many of these problems through hands-on farmer education and investment in local infrastructure such as roads and bridges. This has allowed quality improvements every season and, in turn, higher premiums for farmers.
Ripe cherries are delivered to the station for careful sorting and floatation. Once the highest quality cherries are selected they are pulped to remove the skin and most of the fruit. The coffee is then placed straight onto raised African beds, retaining some of its sugary mucilage. This parchment coffee is then dried in the sun for an average of 14 days, until the optimum moisture content has been reached. At this point the coffee is rested in a cool, dry environment for 1-2 months, before being milled, sorted and graded by bean size.
History of Coffee in DR Congo
Although commercial production of green coffee did not begin in Congo in any meaningful way until the end of the nineteenth century, Robusta has been known to grow wild throughout the region for so long that 100 years ago Robusta was sometimes called “Congo coffee” regardless of where it was grown. In 1895, a well-known botanist, professor Lament, toured the country and declared it so suitable for growing coffee that it could become a “second Brazil," and Arabica plantings increased dramatically. By 1905, half a million coffee plants were under cultivation and exports reached 41 tons.
- Status Spot
- Subregion Isale, North Kivu
- Producer Type Small Holder Farmers
- Wet Mill Kahondo
- Processing Washed
- Plant Species Arabica
- Variety Bourbon
- Coffee Grade DRC CA WA KIVU G3
- Growing Altitude 1500-1900m
- Screen Size 15 Up
- Origin Democratic Republic of Congo
- Warehouse Schwarze & Consort.
- Soil Volcanic
- On Sale No
- Top Lot No
- CTRM Contract Number P8000239-1
- Price Per Kg €5.15