Collection: Coffee from Congo

Coffee from the Democratic Republic of the Congo remains an underrated gem in the world of specialty coffee – despite offering unique, fruit-forward and chocolatey profiles. Grown mainly in the Kivu region, near the Rwandan border, this Arabica thrives at high altitudes in rich, volcanic soils. Most Congolese coffee comes from small cooperatives, where the cherries are hand-picked and carefully processed. In the cup, you’ll often find notes of cherry, dates, black tea, milk chocolate, and warm spices.

What does Congolese coffee taste like – and how to brew it best?
It’s a well-balanced coffee with gentle fruit acidity and a smooth, velvety body. Perfect for filter methods like V60, Chemex or AeroPress, but it also shines as espresso. In a French press, it delivers a full-bodied, deep brew. If you're looking for a unique coffee that blends wild freshness with classic chocolate richness – coffee from Congo will surprise you in the best way.