History & Origins
Virunga Coffee Company was established in 2011 by Schluter SA (now Olam Specialty Coffee Europe) with the vision to “Change lives in DRC through commerce in a mutually profitable way by being a major coffee actor in Kivu.” The mill emerged during a pivotal period for Congo’s coffee industry, which had been devastated by civil wars in the late 1990s. In the mid-1990s, the DRC was a significant global producer, producing around 120,000 metric tons a year on a nationalized basis; however, as civil wars raged in the late 90’s, coffee production took a major hit with some of the worst affected regions been in the east of the country.
Since its formation in 2011, Virunga Coffee Company has established 7 central washing stations in North and South Kivu , creating essential infrastructure in a region where farmers previously relied on hand-pulping methods that compromised quality. The company operates strategically positioned washing stations including facilities in Hutwe village in the Kirumba region, and newer stations like Kisunga established in 2021. The company operates from its headquarters in Quartier des Volcans, Goma, Northern Kivu , serving as a logistics hub for coffee processing and export operations throughout the volatile eastern regions of the DRC.
Terroir & Growing Conditions
The Kivu Provinces located in the far east of the country, situated near the equator and the highlands of the volcanic Rwenzori mountain range provide an ideal environment for specialty arabica cultivation with plentiful sunshine and rainfall, high elevations, and rich fertile volcanic soils. The region benefits from its position along the Great Rift Valley, where the provinces are positioned north and south of Lake Kivu, one of Africa’s Great Lakes which drains into the Congo river that in turn feeds the Congo basin - the second largest rainforest in the world.
The washing stations process cherries from smallholder farmers at altitudes ranging between 1,500 and 1,800masl. The region has excellent conditions for speciality arabica production with plentiful rainfall, high altitude and highly fertile volcanic soils. The terroir is further enhanced by the proximity to Virunga National Park, where the borders of the Virunga National Park, including the slopes of the Rwenzori Mountains and the uplands to the north-west of Lake Edward, contain some of the finest Arabica coffee growing land in the world. The climate is temperate with abundant rainfall and sunshine, volcanic soils and altitudes of over 2,000 metres. This unique microclimate, combined with the region’s equatorial positioning, creates extended growing seasons with consistent temperatures ideal for slow cherry maturation.
Processing & Production
Virunga’s washing stations utilize state-of-the-art processing equipment including Penagos eco-pulpers to depulp, ferment, wash and dry the coffee before export. The company has implemented rigorous quality control protocols, where 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 fully washed process is the primary method, though the company also produces natural process lots from select stations like Katana in South Kivu.
Since establishment, Virunga has invested significantly in agronomy training, field support activities, processing infrastructure and organic certification. They have trained over 11,000 farmers in Good Agricultural Practices (GAP) and have 35 field officers (trained agronomists) working in the region, distributing over 3 million seedlings annually.
The coffee processed is typically of the Bourbon variety, which thrives in these high altitudes, as well as local subvarieties called Rumangabo. Farmers grow Arabica coffee of the Bourbon and Rumangabo varieties using wet processing methods to achieve the best possible quality.
Cup Profile & Tasting Notes
Virunga Coffee Company’s lots display the characteristic brightness and complexity of high-altitude African arabicas, enhanced by the region’s volcanic terroir. Coffees from their washing stations typically showcase flavors of orange, chocolate, biscuit, and prune , reflecting the balanced processing and careful fermentation protocols. Cup profiles consistently deliver refreshing red apple and blackcurrant acidity, with a rich treacle finish, creating a juicy, sweet and heart warming brew that serves as an approachable, everyday coffee.
The distinctive character is described as rich and fruity flavored coffee , a hallmark of the volcanic soils and high-altitude growing conditions. Natural processed lots are notably crisp and clean, not overly fruity, with medium roasts showing balanced character, clean profiles, and pronounced chocolaty factors with medium body, hints of crisp acidity backed with soft fruit tones and spice. The overall sensory profile reflects both the terroir’s influence and the company’s commitment to processing excellence, producing coffees that showcase the potential of Congolese arabica while maintaining consistency across their multiple washing station operations.