Congo

This year, this coffee is truly special: every bag represents a challenge won against war. Amid conflict, displacement, and instability, the farmers we collaborate with have produced an extraordinary specialty coffee, a true symbol of resilience and dedication.

In Kiniezire (2,000 m a.s.l.), on the shores of Lake Kivu in the Kalehe region, producers have continued their work despite the armed occupation of the Rwandan M23 rebels, which since January 2025 has caused over one million displaced people and deeply affected local communities. Yet, they never stopped caring for each cherry with dedication, preserving the quality and passion that have always defined their craft.

Makeda Coffee, the importer of this coffee, chose to stand by the producers, investing in the region despite the difficulties. Thanks to this commitment, the connection between the Kivu mountains and the roasteries that believe in a sustainable supply chain continues to grow. This is the only lot exported this year from the Red Zone — a coffee that embodies the purest meaning of hope and rebirth.

The beans come from plantations located between 1,750 and 2,050 meters above sea level, on volcanic soils rich in organic matter, ideal for cultivating high-quality coffee. The combination of altitude, soil, and climate gives this coffee a rare and distinctive aromatic complexity.

This lot originates from the work of the AMKA cooperative, founded in 2011 by Eugenie and other local farmers to revive coffee production and provide economic stability for families in the area. Today, with the support of expert agronomists, the cooperative ensures productive plantations, fair compensation, and a sustainable future for the communities involved.

The cherries, hand-picked and carefully selected by the women of the cooperative, come from the Blue Mountain and Red Bourbon varieties. After harvesting, they are washed and dried on African Beds, following artisanal practices that enhance the bean’s organoleptic qualities. The result is a high-level specialty coffee that reflects the care and passion of the producers in every stage of processing.

In the cup, it reveals fruity notes of raspberry, with hints of bergamot and black tea. The bright, balanced acidity blends harmoniously with elegant sweetness and a persistent fruity aftertaste, offering a unique and memorable sensory experience.

When evaluated according to the SCA cupping protocol, this coffee scored 87 points,