The Democratic Republic of the Congo also known as the DR Congo or DRC is located in Central Africa and carries the scars of a country that has been torn apart by civil conflict for the past 20 years. Known as Zaire from 1971
to 1996, it is the second largest country in Africa with a population of 75 million.
With its geographical location situated on the Equator the DRC receives up to 2000mm of rainfall annually. This combined with its mountainous lands and tropical climate create the perfect location for growing specialty coffee on the hills surrounding Lake Kivu on its Eastern border with Rwanda. Here the  arabica coffee plant has the perfect balance of conditions to flourish at.

After picking the coffee is hand pulped in a Penagos 1500 and then left to dry ferment for 12 hours before being washed and processed through further grading channels. The coffee is then dried on raised African beds for 10-14 days until the correct moisture levels are reached. From here it is then transported to the CoffeeLac Dry Mill in Goma where the parchment is then removed and bagged in grain Pro liners. The journey is then a 12 day travel from central Africa out to the port of Mombasa where it can be shipped.

The area has deep, well-drained and fertile red volcanic soil at altitudes of around 1900 metres above sea level with 953mm of rainfall annually. The coffee is handpicked by the smallholder members and delivered to the Kiamabara factory where it is pulped.

CPCK washing station is along the shores of Lake Kivu, one of the Great Lakes of Africa, resting 1500m above sea level. The region is located in the Albertine Rift where a chain of volcanoes can be found just 50- 75 miles north of the washing stations. CPCK has a total of 1,500 members who are rebounding from decades of conflict and an economic crisis. The average coffee farm is one hectare and the coffee is processed at a wet mills owned by the cooperative along the shores of Lake Kivu.

This coffee has been scored 83 on the Q grade scale by a Q grader.

This score signifies a VERY GOOD speciality coffee as per the SCAA (Speciality Coffee Association of America) Cupping Protocols.