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By Kambale Kisumba Kamungele

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1 By Kambale Kisumba Kamungele
Understanding Congo Coffee The DRC COFFEE COUNTRY PROFILE 10th African Fine Coffee Conference & Exhibition Kampala, Uganda 14th February 2013 By Kambale Kisumba Kamungele

2 Bienvenue en Republique Democratique du Congo
Located in the heart of Africa, with a tropical climate, huge rain forest,& a diversified landscape, the Democatic Republic of Congo is believed to be the birth place of Robusta Coffee

3 DR Congo : Country Facts
Area (km2) Population (million) 67.76 Currency Congo Franc (CFD) Official Language French Capital city Kinshasa

4 DR Congo Coffee Facts (1)
Type of coffee : Arabica and Robusta Producing Regions : Kivu, Oriental, Equateur, Bandundu, Bas-Congo Processing Method : Dry and Wet Harvest Period : October - September Marketing System : Direct Sale Port of Shipment : Matadi, Boma, Mombasa, Dars-es-Salaam Countries of Export : Italy, Switerland, Belgium, …

5 DRC Congo Coffee Facts (2)
Number of farmers : Approx Surface planted : Approx ha Production : 20’000 MT Exports : 9’000 MT Domestic Consumption : 1.2 MT

6 DRC Congo Coffee Facts (3): Production & Exports (1988 – 2009)
Source: Strategie de Ralance de la Filiere Café, Café Africa RDC

7 Congo Coffee Production Regions

8 DR Congo Coffee Value Chain
Modified from: ITC/ECCAS/PACT II

9 Congo Coffee Classification (By Defects)
Arabica Grade Physical Aspect Bean Size Defects Kivu 3 (K3) Green to Blueish flawless 54% Screen 17 20% Screen 16 Defects free Kivu 4 (K4) Greenish to Yellowish No major Defects Some broken, immature and insect-damaged beans Kivu 5 (K5) Gray-Green to Green-Brownish 44% Screen 17 Free from very defective bean. Some broken, foxy, discolored, insect-damaged Kivu 6 (K6) Dull, Heterogeneous Numerous defective beans Kivu 7 (K7) Heterogeneous Heterogeneous waste WASHED SOURCE: Office National du Café

10 Congo Coffee Classification (by Defect)
Robusta Congo Coffee Classification (by Defect) Grade Physical Aspect Bean Size Defects Hors Type Marchand Washed Moyen (HTM/W/M) Greenish to Yellowish Uniform 30%/45% Screen 17 40%/50% Screen 15 5.0% Insect-Damaged , 1.1% Crushed, 1.7%Fragments, 0.2% Greyish, 14% Blotchy, 0.2% Foreign Matter Washed Inferieur (HTM/W/I) Remainder Scr. 15 15% Insect-Damaged , 1.1% Crushed, 1.7%Fragments, 0.2% Greyish, 14%blotchy, 0.2% Foreign Matter WASHED Hors Type Marchand Natural Moyen (HTM/N/M) Yellow to Browinsh Heterogeneous 30%/45% Screen 17 40%/50% Screen 15 Remainder Scr. 15 5.0% Insect-Damaged , 1.1% Crushed, 1.3%Fragments, 0.2% Grayish, 0.2% Foreign Matter, Some defective Natural Inferieur (HTM/N/I) 15% Insect-Damaged , 1.1% Crushed, 1.3%Fragments, 0.4% Black, 3.0% Grayish, 0.2% Foreign Matter, Some defective beans Hors Type Courant Moyen (HTM/C/M) Yellowish, Greenish to Brownish 20% Insect-Damaged , 0.6% Crushed, 2.0% Fragments, 1.2% Black, 0.5%Greyish, 1.6% Brownish, 1.6% Blotchy, 1.7% Discolored, 0.2% Foreign Matter, Several defective beans (HTM/C/I) 25% Insect-Damaged , 2.0% Crushed, 10% Fragments, 3.0% Black, 4.0%Greyish, 2.0% Brownish, 1.6% Blotchy, 3.0% Discolored, 0.4% Foreign Matter, Numerous defective beans NATURAL SOURCE: Office National du Café

11 Congo Coffee Sector SWOT: STRENGTHS
Product(Coffee), land, labor force, climate Quality soil favourable to coffee farming Good quality coffee (Arabica, Robusta Canephora & Kwilu) Existence of Agronomical Research Centers (INERA) Existence of Coffee Farmers Associations (SYDIP) Existence of Coffee Processing Factories and Exporters (ets. Tsongo Kasereka, Planoki sprl, SCAK sprl, Maison Mbanga …)

12 Congo Coffee Sector SWOT: WEAKNESSES
Insufficient Agronomical Research Funding Insufficient inputs and low yields Low and aging transformation units Aging of plantations and farmers Inadequate & insufficient electrical power supply Inadequate infrastructure Underdeveloped Public-Private-Partnership

13 Congo Coffee Sector SWOT: OPPOTUNITIES
Global Coffee Demand Availability of Good Coffee in the DRC Willingness of coffee stakeholders to revitalize the sector Possibility of developing internal market Possibility of enhancing FINE ROBUSTA Existence of a National Coffee Revitalization Strategy (Café Africa DRC)

14 Congo Coffee Sector SWOT: THREATS
Over-Taxation and “tracaceries” Political instability Absence of a coherent National Coffee Policy Pests & Diseases (Coffee Wilt) Global Warming

15 Conclusion *** The happier the farmer, the better the coffee
The Democratic Republic of Congo is a great country offering exceptional varieties of coffees needed for the ever-changing global market. Consumers, roasters, importers, and the DRC Stakeholders need to know, try, and engage in Congo Coffee for the benefit of the whole value chain (especially for that of the Congolese Farmer) *** The happier the farmer, the better the coffee

16 Merci ! Thank you for your attention
Kambale Kisumba Kamungele Export Director Ets. TSONGO KASEREKA 130, Avenue President de la Republique BP 95 Butembo, Nord-Kivu Republique Democtratique du Congo


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