Coffee production in the DRC, primarily in regions like Kivu and Ituri, has been an integral part of the economy. The fertile volcanic soil along the shores of Lake Kivu and the favorable climate contribute to the unique quality of Congolese coffee. The industry, mainly consisting of small-holder farmers, is seeing a resurgence, focusing on sustainable and quality-driven coffee production.

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DRC coffee is characterized by its full body and rich, robust flavors. It typically exhibits earthy and chocolatey notes, with a subtle hint of fruity undertones. The smooth and bold profile of Congolese coffee makes it a unique and sought-after choice for coffee lovers.