The Democratic Republic of Congo (DRC) is a country which can be described as a country of contrasts. It is one of the wealthiest countries in terms of natural resources – great rainforests, productive volcanic ground and a variety of minerals are to be found in the country. However, for the past several decades, insecurity and violence have defined the nation.

Coffee industry is one of the best kept secrets of the Democratic Republic of the Congo. Coffee cultivation in this land has been going on for over a century. The country’s top quality Arabica is grown in high altitudes in the North and South Kivus, among other areas. The DRC was once the largest coffee exporter in Africa exporting over 119,000 metric tons of coffee in the late 1980s.

However, the industry was almost wiped out by war, economic downturns, and diseases in the following years. People left their fields, co-operatives shut down and the nation was knocked out from the international coffee market.

Still, the story does not end here. Over the last two decades, however, one thing has been on the increase:

It is worthwhile to note that small farmers and cooperatives are regaining the industry through each coffee bean.

Coffee giants from all over the world and coffee brands and franchises are starting to discover the opportunity that Congolese coffee has to offer.

The specialty coffee markets are now open to embrace DRC’s high-quality and rare coffee beans.

Reviving a Lost Industry – Once a major coffee producer, the DRC’s coffee industry collapsed due to war and economic struggles. Today, cooperatives, investors, and government initiatives are driving its revival.

Unique Coffee Varieties – The Kivu region produces premium Arabica coffee with fruity and floral notes, while Equateur and Bandundu specialize in bold, chocolatey Robusta.

Challenges and Progress – Poor infrastructure, political instability, and fluctuating coffee prices remain challenges, but sustainability efforts and fair trade initiatives are helping farmers succeed.

Investment Opportunities – With growing global demand for specialty and ethical coffee, investors can benefit from processing facilities, infrastructure, and direct trade partnerships.

A Promising Future – With government support, technological advancements, and private sector investment, Congolese coffee is regaining its place on the world stage.

Coffea in the Democratic Republic of Congo has evolved and has history that can be traced back to the past. It began during the period of the Belgians, who when arrived at the region and observed the highlands of North Kivu as an ideal place to cultivate the crop. They brought with them the Coffea arabica which is a better quality plant that grows well in the volcanic soil and in regions of high altitude. Coffee was not only a crop but an economic factor; big farms grew the beans for export. This industry expanded over time and coffee became one of the most valuable products in the country.

Then came 1960 – the year when the Democratic Republic of Congo had its independence from Belgium. With independence came massive changes. The land that was occupied by the colonial settlers was redistributed to the black people but there was no effective structure to support the farmers. Most of these smallholders were not well equipped and trained to operate large scale coffee farms. Policies of the government also changed over the years leading to instability in the sector. This had been a well structured industry especially under colonial rule, but it was to transform into a fragmented one.

During the 1970s, the government of Congo decided to act and it nationalized coffee production and trading. It was aimed at regulating the production, enhancing the revenues and at the same time enhancing the economic base of the country. But nationalization had its own detrimental effects:

• Bureaucratic inefficiency slowed down operations.
• Mismanagement and corruption led to inconsistent production.
• Farmers lost incentives because they could no longer sell freely.

By the 1980s, despite government control, coffee remained a major export. But the cracks were already showing. The system that once supported thriving coffee farms was becoming weak, setting the stage for future struggles in the decades ahead

Coffee in the Democratic Republic of Congo is as diverse as the terrains of the country. The land for growing both Arabica and Robusta coffee is perfectly suitable in this country because of its extensive and diverse territory.

Robusta vs. Arabica

Each type of coffee grows and is best produced in different geographical locations and conditions. 

• Arabica: Grown in the high terrains, mostly in the eastern part of the country due to the desirable volcanic soils and climate that yield an elaborate taste. This coffee is again famous for its sweet, floral, and acidity that is well blended in the cup.
• Robusta: Cultivated in the lowland regions, particularly in the northwest and central provinces. This variety is resistant to diseases and has a rich taste, high caffeine content and dense foliage.

Coffee farming has always been practiced by the small-scale farmers and they use traditional practices. Some of them still select cherries and sun-dry them on raised platforms, a practice that is partly responsible for the taste of Congolese coffee

Key Growing Regions

• Kivu Region (North & South Kivu)

This is the main production area of Arabica in the Democratic republic of Congo.

Such factors include volcanic soil, altitude ranging from 1,400 to 2,000 meters above sea level, and low temperatures that are favorable for the production of quality coffee.

Coffee from Kivu has fruity, floral, and wine notes that give it a high demand in specialty markets.

• Ituri & Orientale Provinces

These are the regions in northeastern DRC that also produce Arabica coffee.

Most of the farms are owned by families and conventional organic farming is prevalent.

• Equateur & Bandundu

These provinces are in the western part of DRC and are the Robusta provinces of the country.

These regions give coffee a full body, chocolate, and high caffeine content.

For a long time, coffee was one of Congo’s most valuable exports. In the late 1980s, the country was producing over 119,000 metric tons of coffee every year. It wasn’t just an agricultural product—it was a key part of the economy, providing income for thousands of farmers and bringing in valuable export revenue.

During this period, Congolese coffee was well-respected in international markets. Buyers in Europe, the United States, and Asia sought after its unique flavor profile, especially the high-quality Arabica beans from the Kivu region. Coffee farms were flourishing, and despite some inefficiencies from government control, the industry remained strong.

But then, everything changed. The coffee production encountered a number of calamities in the early 1990s and the early years of the new millennium that threatened to bring an end to coffee production altogether.

Civil Wars (1994-2003): The First and Second Congo Wars are identified to have caused much havoc. The farmers left their fields to escape the conflict, the roads and other structures were blown up, and the exports were disrupted. It was a situation that saw most of the industries, especially those in the country, struggling to stay afloat.

Coffee Wilt Disease: At the time when conflict escalates, the coffee wilt disease affected the plantations particularly the Robusta type. Since the affected people had no means of combating the disease, all their farms were wiped out.

The civil wars ended, but no money was invested in the industries, governments were unstable, and the infrastructure was poor and could not be fixed; thus, the coffee farmers never had a chance.

For many years it appeared that Congolese coffee was something that belonged only to the past. However, there is a new wave today that has been initiated by cooperatives, private investors, and other farmers who are eager to return Congo coffee to the international markets.

For years, coffee farmers in the Democratic Republic of Congo struggled to revive their industry after decades of war, disease, and economic turmoil. But something began to change in the 2010s. A new wave of government initiatives, cooperatives, and private investors started bringing Congolese coffee back to life.

Government Initiatives

In 2012, the DRC government recognized the potential of coffee as a key export crop and launched a $100 million revitalization program. The goal was simple: 

• Restore coffee production levels to 120,000 metric tons.
• Improve infrastructure to make it easier for farmers to bring their coffee to market.
• Offer technical support and funding to struggling farmers.

While challenges remain, these efforts have helped coffee farmers regain some stability. 

The Rise of Cooperatives

Many farmers lacked the resources to market their coffee internationally. This is where cooperatives stepped in.

SOPACDI (Solidarité Paysanne pour la Promotion des Actions Café et Développement Intégral) is one of the most successful. Located in South Kivu, it helps over 11,000 farmers sell their coffee at fair prices.

Other cooperatives like Furaha and Muungano have introduced organic and Fair Trade certifications, increasing demand for Congolese coffee abroad.

Private Sector Investments

Companies like Nespresso have taken notice. In 2024, Nespresso announced a $20 million investment to help Congolese farmers improve quality, sustainability, and global market access. This kind of investment is fueling a coffee renaissance, making the DRC a rising star in the specialty coffee world.

Despite the promising attempts to restore the coffee production the farmers of the Democratic Republic of Congo are still threatened with many problems that affect their lives. They include the following; One of the biggest challenges is lack of infrastructure. Most of the coffee producing areas are located in rural areas with poor road network especially the ones that are gravely. In the rainy season, some of them turn into impassable, which isolates farmers from markets where they sell their produce. A farmer can cultivate good quality coffee but lack transport means then all his efforts will be useless.

That is why another challenge is the instability of the coffee market around the world. Fluctuations in the price of coffee is influenced by the demand, the climate and policies on international trade. Coffee is the main source of income for many small-scale farmers and therefore a decrease in prices greatly affects their livelihood. It is for this reason that most of the farmers are usually not financially secure, and they are often unable to make a profit.

Another is political instability which is a constant problem. Some of the world’s most suitable climatic conditions for growing coffee crops such as North and South Kivu provinces have been characterised by conflict. There is also the issue of insecurity, which hinders the farmers from working as armed groups and corruption are rampant. Some have left their coffee farms and relocated to other regions where cultivating coffee is not an issue.

However, many farmers do not give up easily. They are engaging with cooperatives, acquiring new knowledge in farming and demanding for more support from the government. It is not easy going to face the road that lies ahead but there is always hope. It has, however, been through a number of challenges for many years and the growers are determined to bring it back and grow it.

The coffee production in the Democratic Republic of Congo is currently at a crossroad. Though there is still some uncertainty, the market is wide open for those wishing to be involved in the country’s coffee business. Nowadays, the consumption of quality specialty coffee is on the rise, and Congolese coffee is capable of being among the best. It is argued that those who are entering the market now will be able to invest in a sector that is yet to fully grow but has lot of prospects.

Why Invest in DR Congo Coffee Industry?

• Fertile Ground: The DRC is among the countries in Africa endowed with some of the richest soils. High altitude and volcanic soil in the country result into high quality Arabica coffee that has rich flavors that are preferred by specialty buyers. Some of the areas that can be used to expand coffee production has not yet been utilized to their optimum levels.
• Government Support: The government of the DRC has identified coffee as one of the strategic export crops and has been engaging in efforts to rehabilitate transport facilities, education of farmers, and encouraging investors through the agricultural policies.
• Market Expansion: There is a growing market for specialty coffee all over the world. More consumers are looking for ethically sourced, organic, and Fair Trade coffee, which makes investing in sustainable and certified coffee production in the DRC a smart business move.
• Processing Facilities & Structures: Some of the investors are concentrating on the processing plants, transportation, and storage of coffee. The development of these areas would go a long way in cutting post-harvest losses and enable the Congolese farmers to bring quality coffee to the market sooner.
• Fair & Direct Trade: The two models of trade ensure that producers are paid better prices for their produce and in the process the specialty coffee market benefits investors.

For years, coffee farmers in South Kivu struggled to make a living. Many worked in isolation, selling their beans for extremely low prices to middlemen who took advantage of their desperation. Without proper infrastructure, fair pricing, or market connections, most farmers barely earned enough to survive.

In 2003, a group of determined farmers decided to change their future. They formed SOPACDI (Solidarité Paysanne pour la Promotion des Actions Café et Développement Intégral)—a cooperative built on unity, fair trade, and sustainability. Their mission was simple:

• Help small farmers sell coffee directly to international buyers.
• Ensure fair pricing so farmers could support their families.
• Promote organic and sustainable farming to improve coffee quality.

It wasn’t easy. The cooperative started with just a handful of farmers, but as word spread, more joined. They faced major hurdles—lack of infrastructure, funding shortages, and political instability—but they kept pushing forward.

Things changed when SOPACDI secured Fair Trade and Organic certifications. Suddenly, their coffee became highly sought after in specialty markets. UK-based Twin Trading and Cafédirect stepped in, helping the cooperative export their beans to buyers worldwide. 

Today, SOPACDI supports over 11,000 coffee farmers. Their coffee is sold in Europe, the United States, and beyond, winning international awards for quality. What was once a struggling community is now a thriving cooperative, proving that when farmers work together, they can rebuild an industry—and their future.

The DRC is at a crossroads of its coffee story at the moment. For this reason, for decades, the potential of what could have been a rich industry was stifled by insecurity and economic woes. However, today, the farmers, cooperatives, investors and the government all together have brought a new hope in the field.

It is important to note that the market has a high growth potential. The specialty coffee market is gradually growing, and the Arabica grown in the highlands of DRC has been noted for the diverse cup profiles. If farmers are supported in processing, quality control, and getting into international markets, then Congolese coffee could be among the best specialty coffee producers.

The following are some of the factors that will likely contributed to this revival’s success:

• This is an aspect that will encourage farmers to transport and process their coffee with much ease due to the available infrastructure.
• Sustainability practices will assist in the conservation of the soil productivity and fight diseases such as coffee wilt.
• Technologies and tools will provide buyers with information about the sources of coffee and how farmers are paid fairly.

Even more private sector investments may help to fuel this change even more. Nowadays, such companies as Nespresso and international Fair Trade organizations have already realized that the coffee from DRC is quite worthy an investment. If a consistent source of funding and support could be provided then coffee farming could be the source of income it once was for thousands of families.

For too long, Congolese coffee was overlooked, despite its rich history and incredible quality. But the industry is making a remarkable comeback. Farmers who once struggled to make ends meet are now part of a global movement that values quality, sustainability, and fair trade.

For investors, entrepreneurs, and coffee lovers, this is the perfect time to engage with DRC’s coffee industry. Whether by supporting local cooperatives, promoting ethical sourcing, or investing in production, each effort helps shape the future of one of Africa’s most promising coffee regions.

If the momentum continues, Congo’s coffee will no longer be a hidden gem—it will take its rightful place among the world’s finest.

Why did the coffee industry in the DRC decline?
The DRC’s coffee industry suffered due to civil wars (1994-2003), coffee wilt disease outbreaks, economic instability, and poor infrastructure. Many farmers abandoned their crops, and the country lost its place in the global coffee market.

What makes Congolese coffee unique?
Coffee from the DRC, especially from the Kivu region, is known for its fruity, floral, and wine-like notes in Arabica beans. Robusta coffee from Equateur and Bandundu offers a bold, chocolatey flavor with high caffeine content.

Are there investment opportunities in the DRC coffee sector?
Yes, investors can benefit from specialty coffee production, infrastructure development, coffee processing facilities, and direct trade partnerships. The rising global demand for ethically sourced and organic coffee makes the DRC an attractive investment destination.

How is the DRC reviving its coffee industry?
The revival is driven by government programs, cooperatives like SOPACDI, private sector investments (e.g., Nespresso’s $20M initiative), and sustainable farming practices that improve quality and market access.