By

Kambale K isumba Kamungele

THE DRC COFFEE COUNTRY PROFILE1 0 t h A f r i c a n F i n e C o f f e e C o n f e r e n c e & E x h i b i t i o n

K a m p a l a , U g a n d a

1 4 t h F e b r u a r y 2 0 1 3

Understanding Congo Coffee

Bienvenue en

Republique Democratique du Congo

L o c a t e d i n t h e h e a r t o f A f r i c a , w i t h a t r o p i c a l c l i m a t e , h u g e r a i n f o r e s t , & a d i v e r s i fi e d l a n d s c a p e , t h e D e m o c a t i c R e p u b l i c o f C o n g o i s b e l i e v e d t o b e t h e b i r t h p l a c e o f R o b u s t a C o ff e e

DR Congo : Country Facts

Area (km2) 2 345 410

Population (million)

67.76

Currency Congo Franc (CFD)

Official Language French

Capital city Kinshasa

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, …

DRC Congo Coffee Facts (2)

Number of farmers : Approx. 500 000

Surface planted : Approx. 120 000 ha

Production : 20’000 MT

Exports : 9’000 MT

Domestic Consumption : 1.2 MT

DRC Congo Coffee Facts (3):Production & Exports (1988 – 2009)

Source: Strategie de Ralance de la Filiere Café, Café Africa RDC

Congo CoffeeProduction

Regions

DR Congo Coffee Value Chain

Modified from: ITC/ECCAS/PACT II

Congo Coffee Classification(By Defects)

Grade Physical Aspect

Bean Size Defects

Kivu 3 (K3)

Green to Blueishflawless

54% Screen 1720% Screen 16

Defects free

Kivu 4 (K4)

Greenish to Yellowish

54% Screen 1720% Screen 16

No major DefectsSome broken, immature and insect-damaged beans

Kivu 5 (K5)

Gray-Green to Green-Brownish

44% Screen 1720% Screen 16

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

Arabica

Congo Coffee Classification (by Defect)

Grade Physical Aspect Bean Size DefectsHors Type Marchand

Washed Moyen(HTM/W/M)

Greenish to Yellowish Uniform

30%/45% Screen 1740%/50% Screen 15

5.0% Insect-Damaged , 1.1% Crushed, 1.7%Fragments, 0.2% Greyish,14% Blotchy, 0.2% Foreign Matter

Hors Type Marchand

Washed Inferieur(HTM/W/I)

Greenish to Yellowish

30%/45% Screen 1740%/50% Screen 15Remainder Scr. 15

15% Insect-Damaged , 1.1% Crushed, 1.7%Fragments, 0.2% Greyish, 14%blotchy, 0.2% Foreign Matter

Hors Type Marchand

Natural Moyen(HTM/N/M)

Yellow to BrowinshHeterogeneous

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

Hors Type Marchand

Natural Inferieur(HTM/N/I)

Yellow to BrowinshHeterogeneous

30%/45% Screen 17

40%/50% Screen 15

Remainder Scr. 15

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

Heterogeneous

30%/45% Screen 17

40%/50% Screen 15

Remainder Scr. 15

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

Hors Type Courant Moyen(HTM/C/I)

Yellowish, Greenish to Brownish

Heterogeneous

30%/45% Screen 17

40%/50% Screen 15

Remainder Scr. 15

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

WASHED

NATURAL

SOURCE: Office National du Café

Robusta

Congo Coffee Sector SWOT:

STRENGTHS

•Produc t (Coff ee ) , l and , l abor fo rce , c l imate•Qua l i t y so i l f avourab le t o coff ee fa rm ing•Good qua l i t y coff ee (Arab ica , Robus ta Canephora & Kwi lu )•Ex is tence o f Agronomica l Research Cen ters ( INERA)•Ex is tence o f Coff ee Farmers Assoc ia t ions (SYDIP )•Ex is tence o f Coff ee P rocess ing Fac to r ies and Expor ters ( e t s . T s o n g o K a s e r e k a , P l a n o k i s p r l , S C A K s p r l , M a i s o n M b a n g a … )

Congo Coffee Sector SWOT:

WEAKNESSES

•Insuff ic ient Agronomical Research Funding•Insuff ic ient inputs and low y ie lds•Low and aging transformat ion uni ts•Aging of p lantat ions and farmers•Inadequate & insuff ic ient e lectr ica l power supply•Inadequate in frastructure•Underdeve loped Publ ic -Pr ivate -Partnership

Congo Coffee Sector SWOT:

OPPOTUNITIES

•Globa l Coff ee Demand•Ava i l ab i l i t y o f Good Coff ee in the DRC•Wi l l ingness o f coff ee s takeho lders to rev i ta l i ze the sec tor•Poss ib i l i t y o f deve lop ing in terna l marke t•Poss ib i l i t y o f enhanc ing F INE ROBUSTA •Ex i s tence o f a Nat iona l Coff ee Rev i ta l i za t i on S t ra tegy ( C a f é A f r i c a D R C )

Congo Coffee Sector SWOT:

THREATS

•Over-Taxation and “tracaceries” •Polit ical instabil i ty•Absence of a coherent National Coff ee Policy•Pests & Diseases (Coff ee Wilt)•Global Warming

Conclusion

T h e D e m o c r a t i c R e p u b l i c o f C o n g o i s a g r e a t c o u n t r y o ff e r i n g e x c e p t i o n a l v a r i e t i e s o f c o ff e e s

n e e d e d f o r t h e e v e r - c h a n g i n g g l o b a l m a r k e t .

C o n s u m e r s , r o a s t e r s , i m p o r t e r s , a n d t h e D R C S t a k e h o l d e r s n e e d t o k n o w, t r y, a n d e n g a g e i n C o n g o C o ff e e f o r t h e b e n e fi t o f t h e

w h o l e v a l u e c h a i n ( e s p e c i a l l y f o r t h a t o f t h e C o n g o l e s e Fa r m e r )

***The happier the farmer, the better the coff ee

Merci !

Thank you for your attention

Kambale Kisumba KamungeleE x p o r t D i r e c t o r

Ets. TSONGO KASEREKA130, Avenue President de la Republ ique

BP 95 Butembo, Nord-KivuRepubl ique Democtrat ique du Congo

+243 998 471239kamungele@gmai l .com