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Kahondo Organic, DRC

Kahondo Organic, DRC

200g of needlessly good coffee.

This coffee is bright, but balanced, with citrus and peaches rounded out with a full body and milk chocolate finish.

All deliveries are carbon neutral
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Story

Kahondo Coffee Washing Station (CWS) is one of 5 washing stations belonging to Virunga Coffee Company, setup by Schluter in 2012 to produce high quality coffees for the speciality 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 certi cation 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.

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 di - cult to produce and very challenging to export. Virunga Co ee 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.

Transparency

Transparency is at the heart of what we do, it's one of our core tenants. We don't rename our coffees out of respect for the producers who've put so much work into it already and we believe in being open about our pricing and what we pay because we believe it's important to create that connection - coffee doesn't come from a vacuum, there is a person behind it and they're just as deserving of a fair deal as anyone else.

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