Characteristics of Congolese coffee

General information about the coffee tree

Congo tree, or robusta, is a plant native to Africa and the equatorial forests of Asia.
The main feature of this variety is its strong taste. The name is translated from one of the African languages ​​as “strong”.

Origin story

Due to the fact that robusta beans originate from the Congo River Basin in Uganda, where the rugged plants were first discovered in 1830, this variety is also called Congolese coffee. The drink made from such raw materials was bitter, which negatively affected sales, because... European and American coffee drinkers preferred softer Arabica beans.

However, at the end of the 19th century. Its main plantations suffered from leaf rust and were completely destroyed. Then planters turned their attention to robusta because of its disease resistance and high yield. Trees were exported from Africa to other parts of the world, where they quickly took root.

The 1954 frosts in Brazil, which destroyed Arabica plantations, forced the government to allow farmers to grow a hitherto unusual variety. Then the largest manufacturers of ground coffee began to add such beans to their products. In Italy they found that 10-15% robusta increases the tonic properties of espresso and gives it a chocolate taste.

Places of growth

Wild coffee trees from the Congo grow up to 10 m in height. On plantations they are pruned to form a bush crown. They require a humid climate with an average annual temperature of +22…+26 °C.

The plant is not picky and has no special requirements for soil composition, climate, or location of the site.

The largest suppliers of the London Coffee Exchange are:

1. Guatemala, where Robusta is grown together with Arabica. To increase the yield, owners graft cuttings of the second variety onto the stem of the first variety.
2. Liberia has fertile soil and suitable climatic conditions. The grains supplied from here are characterized by a special aroma and increased strength and amount of caffeine in the drink made from them.
3. Tanzania, where Robusta is not the dominant crop. However, coffee from these places has a deep taste and a slight pleasant sourness.
4. Angola, which before the civil war was one of the five largest exporters of the Congolese variety. Now production is quickly recovering. The finished drink has a chocolate-sour taste and a high caffeine content.
5. Vietnam is the largest supplier of robusta. Its plantations occupy about 90% of the coffee plantings in the country.

Robusta from Angola plantations has a tart aroma and a large amount of caffeine in the beans.
India, Ecuador, Cote d'Ivoire, Madagascar, and Indonesia also became major producers. Cultivation of the crop is prohibited in Colombia and Costa Rica.

Compound

Classic Congolese coffee includes:

• caffeine;
• amino acids;
• minerals;
• vitamins;
• sucrose;
• aroma oils;
• cellulose;
• organic acids.

What changed?

Let's take a closer look at the history of this coffee origin.

The Democratic Republic of the Congo is rich in all kinds of resources - reserves of diamonds, copper, gold, cobalt and much more. However, due to years of post-colonial civil war, the DRC suffers from instability and lack of infrastructure, making it one of the poorest countries in the world.

Between 1994 and 2003, the BBC reports, up to six million lives were lost, either as a result of fighting or as a result of disease in the population and starvation. The tense situation continues to this day in the eastern part of the country, where the coffee regions are located.

Coffee production was nationalized in the 1970s and grew successfully until the early 1990s, when the DRC produced 120,000 tons per year. Then, for obvious reasons, coffee production declined during the conflict.

The lack of an export market during and after the Congo Wars meant that farmers were forced to sell unprocessed coffee to neighboring countries (which is less profitable). For many farmers on the islands, particularly those on the Lake Kivu islands, finding buyers for coffee berries meant a dangerous two-day journey in a fragile wooden canoe to Rwanda.

If the trip was successful, farmers could expect to sell their coffee at a price well below the market price. If they were less fortunate, they would have been attacked and robbed... Local residents say that many farmers drowned during such crossings.

But times are changing: despite all the obstacles and thanks to a number of initiatives both inside and outside the republic, the DRC's reputation as a coffee region is growing. For example, the DRC produced almost 24 million kilograms of coffee in 2021, up 4% from 2021 (22.9 million kilograms) and a staggering increase from 2021 (16.7 million kilograms).

The creation of coffee cooperatives has helped dramatically reduce risks for Congolese producers. By establishing market prices and international links with exporters, cooperatives here provide a more reliable and secure trading model than if each producer acted alone.

Unfortunately, many problems still remain in the DRC, especially for farmers from the islands. These include the lack of basic utilities, including electricity and running water.

There are also a number of other infrastructure and logistics challenges in the DRC, but recent years have seen record delivery times for the country - more reliable than ever.

As buyers and consumers of coffee, we can help DRC producers achieve stability and reach new levels of production by spreading the word about the DRC as a coffee region and increasing awareness and interest in this unique origin.

Description of Robusta

This variety has its own characteristics.

Bean shape

It is round and large in size. There are varieties with grains twice as large as Arabica beans.

Taste characteristics

A drink made from the Congolese variety in its pure form is characterized by the following features:

• pungent, rough taste, which is why it was not immediately accepted in Europe;
• slight bitterness;
• high caffeine content - 100 ml contains the recommended daily dose;
• wateriness of the finished product.

Robusta has a specific aroma that is not to everyone's taste.

Bord du Lac region

In French, Bord du Lac means "lakeside". Coffee actually grows in the region of lakes Kivu and Edward, adjacent to the Rwenzori mountain range and the virgin rainforests of the Maiko and Kahuzi-Biego national parks. The terroir of Bord du Lac, which includes volcanic soils and a climate with a good balance of sunny and rainy days, combines with genetics to give this coffee a vinous aftertaste that sets it apart from other coffees. The varieties grown in the region are Bourbon, Jackson (a variant of Bourbon) and Kent (a mutation of Typica).

Due to poor roads, farmers often have difficulty quickly delivering coffee cherries to processing stations. Therefore, washed coffee processing is divided into two types here: washed (or farm washed) and fully washed.

Fully washed involves the classic washed processing process: freshly picked berries are immediately delivered to the processing station, where they are depulped, fermented and dried on African beds. Washed processing, unfortunately, is more common: the coffee is depulped and fermented right on the farm, and then the paper is delivered to a processing station and sorted there. Farmers use fairly primitive technology, which can lead to inconsistency in the cup. Lots that are sent for export are most often a mixture of grains of the first and second types.

Varietal varieties and hybrids

The most popular varieties were:

• Indonesian Java Katakan, classified as a specialty, with light sourness and nutty, licorice, malt notes;
• Angolan Ambry with a sweetish earthy flavor;
• dense and aromatic Brazilian Conillon;
• spicy-sweet Indian Bali Shinzan with clove notes and aromas of persimmon and pepper from Jamaica;
• citrus alpine Catura from Brazil;
• rare and expensive Latin American or Ethiopian Typica;
• Brazilian Bourbon Santos, collected from trees no older than 3 years;
• bitterish, with a taste of chocolate and spices Plantation A from India;
• fragrant Venezuelan Caracas;
• Indonesian Java Ineak;
• Quilu from Congo with maximum caffeine content;
• soft Blue Dragon and Sang Tao 1 from Vietnam.

Among the hybrids it is necessary to highlight:

• Hybrido de Timor - a mixture of Arabica and Robusta from the island of the same name;
• Mundo Novo, obtained by crossing the Typica and Bourbon varieties;
• Maragogipe is a low-yielding and expensive coffee from the Brazilian province of Bahia.

Varieties

It should be noted right away that types of coffee and coffee varieties are two different concepts. Types of coffee are varieties of plants, and varieties are various cultivars and hybrids obtained as a result of selection with their own useful or decorative characteristics, for example, Caturra (bud mutation of Coffea arabica var. burbon), Maragodzhip (bud mutation of Coffea arabica var. typica) and etc.

To prepare aromatic drinks, grains from several botanical tree species are used. What types of coffee are there:

Arabica

This is the most popular type of Coffea Arabica or Arabian Coffee tree; its beans have a deep, complex bouquet of taste and aroma.

The plant is quite capricious and requires certain climatic conditions for cultivation - mountain plateaus or the slopes of volcanoes. It prefers climates with sharp temperature changes between day and night. The most serious enemy of Arabica is winter frosts. The annual harvest volume that can be obtained from one plant is 5 kg, from this amount no more than 1 kg of natural coffee beans is obtained.

Unlike other types of beans, Arabica is longer and smoother, it contains less caffeine, and the finished drink has a pleasant sourness. One of the stages of harvest preparation is water treatment. Arabica beans are most often used as single varieties.

Robusta

The Canephora Robusta tree or Coffea Canephora was first discovered in Africa, on the coast of the Congo. A distinctive feature of the beans is their high caffeine content, which imparts a characteristic bitterness. That is why the product is suitable for preparing fairly strong coffee blends. From the point of view of culinary art, Robusta is less valuable than Arabica, so the production volume of grains of this type does not exceed 30%.

Robusta trees prefer a tropical climate, the main place of cultivation is East and Central Africa, Brazil.

They do not bloom as often as Arabica, and the fruits take 10 months to ripen. The crop is processed dry, without using water. The grains are distinguished by their small size and characteristic spots on both sides of the dividing groove.

Liberica

Among professionals, the plant is known as the Liberian coffee tree or Coffea Liberica. Despite the fact that this type of coffee is considered the third most important in the world, the product is practically not exported, but is used mainly in the regions where it is grown. This selectivity is explained by the incredible whimsicality of the plant. The trees are grown primarily on the African continent.

The taste characteristics of Liberica are a pungent, bitter taste, which is why this type is not used to create coffee drinks from pure beans - it is added as a refined note in blends. Liberica gives the mixture a strong aroma, which in this species is even more intense than in Arabica.

Excelsa

This is the rarest type of coffee, the second name is High, since the plants in natural conditions can grow up to 20 meters.

Note: “mild Colombian” is recognized as the best variety of Excelsa in the world for its unsurpassed characteristics - rich taste, highest quality beans and rich aroma. The beans of this type of coffee are collected by hand, each stage of processing and production of natural raw materials for preparing the drink is carefully controlled.

Beneficial properties for the human body

Most often, robusta is included in instant coffee varieties. Increased caffeine content gives energy and helps prevent diseases such as cancer, diabetes, bronchial asthma, cirrhosis of the liver and disorders of the genitourinary system. The drink has an antioxidant and tonic effect.

Robusta is a good energy drink due to its high caffeine content.

Features of application

Robusta accounts for about 30% of the coffee market. It is used in the following cases:

1. For adding strength, bitterness and creating a creamy base in espresso blends. When adding milk, the taste is not lost in either latte or cappuccino. When refilling vending machines, pure Congolese coffee or a mix with its predominance is often used.
2. Those who love a strong drink prefer single-origin. There are many such buyers in Russia.
3. For the preparation of flavored and instant varieties. In these cases, bags and jars contain larger quantities of Robusta.

Ethiopian coffee

Ethiopians use predominantly medium-roasted beans and, in addition to the traditional coffee ceremony, brew coffee in the following ways:

1. "Drip" filter. A container with ground coffee is placed on a cup or other vessel and poured with boiling water, which seeps through the powder, and the finished drink drops into the cup. Electric "drip" coffee makers are often used in Ethiopia.
2. Simply steam the ground coffee in a cup, the proportions are left to the discretion of the taster.
3. They make the so-called “cold brew” - pour coarsely ground coffee with water in a ratio of 1:4 and let it brew for at least 12 hours.

https://youtube.com/watch?v=Yc0uLtJBd4M

Author of the article: Diana Koltsova barista and coffee lover rolled into one

Rules for roasting beans

First, the coffee cherries are picked and sorted by hand. The pulp is then removed and dried before frying. The main rule is that the process continues until the second clap. The more the grain is processed, the brighter the taste qualities appear, and the brighter the aromas of the oils that make up the raw material are revealed. Several degrees of preparation of Congolese coffee are known:

• light brown Scandinavian;
• milk chocolate Viennese;
• dark French;
• almost black Italian.

There are 4 degrees of roasting of Robusta.

Coffee producing regions

The main coffee regions of the country:

• Abboisso. Located 100 km northeast of the capital, the city of Abidjan. It is believed that the highest quality robusta is produced here. Harvest volumes do not exceed 300 kg per hectare.
• Abengourou. Located 200 km northeast of the capital. There are almost no forests left here, coffee is grown without natural shade, as it should be, many coffee farms are in a neglected state. The annual production of aromatic grain varies from 4 to 300 tons.
• Divo. Located in a wooded area in the southwest of the country. As in the other two regions, coffee production is represented by scattered farms with meager harvests.

Criteria for choosing Robusta coffee

First, you should determine which flavor is preferable to purchase and select the desired variety and roast.

Preference should be given to ground varieties, because... they preserve the taste and aroma characteristics of the drink.

How to spot a fake

Coffee, which has become a popular product in many countries, is often counterfeited. The main way to obtain counterfeit goods is to replace an expensive Robusta variety with a cheap one. Only a specialist can recognize such a fake.

The second method of making a surrogate was the addition of impurities:

• starch;
• acorns;
• beans;
• barley;
• clay, etc.

You can distinguish counterfeits visually by determining the absence of color inclusions in the powder or by detecting the shell when the grain is broken.

Several factors should also alert the buyer:

• low-quality, sloppy or non-standard packaging;
• unusual taste;
• color uncharacteristic for the variety;
• lack of information about the contents and manufacturer on the package or jar.

A reliable way to protect yourself from buying counterfeit coffee is to get into the habit of purchasing coffee from trusted retail outlets and specialized stores.

Approximate cost

Although Robusta is cheaper than Arabica, its price cannot be lower than average. For different varieties they are approximately as follows:

• coffee from Uganda costs about 110 rubles. per 100 g;
• Indian Kaapi - 120 rub. for the same packaging;
• Vietnamese Typika - from 200 rub. for a similar bag;
• Brazilian Santos cannot be cheaper than 200 rubles. for 150 g;
• Blue Dragon — 230 rub. for 250 g;
• Me Trang from Vietnam - 450 rubles. for half a kilo.

Large packages of 1 kg do not cost more than 1 thousand rubles:

• Noir (Netherlands) - 750 rubles;
• Lavazza Gusto Forte (Italy) - 800 rubles;
• Lavazza Espresso Vending Gusto Forte (Italy) - 830 rubles;
• Bourbon Intenso (Italy) — 950 rub.

Methods for preparing the drink

There are several types of robusta drink. The easiest way is to prepare the 2 most interesting of them.

Glyase

Glace has many fans in many countries around the world. To prepare it you need:

• ice cream;
• syrup;
• chilled whipping cream;
• coffee prepared in a Turk or coffee machine;
• chilled whipped cream.

Robusta makes a very tasty iced coffee.
The ingredients are added in this order to special containers.

Oflameron

The cooking procedure is as follows:

1. Grind the grains.
2. Pour into a metal glass.
3. Heat 60 g of water.
4. Add it to your coffee.
5. Place the container on low heat and wait for foam to form.
6. Pour in 2 tablespoons of still champagne.
7. If foaming occurs rapidly, remove from heat.

Storage nuances

In order for Congolese coffee varieties to protect their taste and aroma, several rules must be followed when storing them:

• keep the packaging tightly closed in a place protected from direct sunlight;
• Do not place the jar or bag next to foods that have a strong or pungent odor.

It is recommended to store Robusta in a closed glass container.

Fundamental differences between Robusta and Arabica

The two varieties have a lot in common, but there are also differences:

1. Place of origin. Robusta originated in Congo and Uganda, and Arabica originated in Ethiopia.
2. The height of plants in the first variety is up to 10 m, and in the second - no more than 4.5 m.
3. The gene code of a stronger coffee variety contains 22 chromosomes, while a soft Arabica coffee contains 44.
4. The Robusta inflorescence is large and lush, unlike the Ethiopian species. The leaves, on the contrary, are droopy and hard.
5. The fruit ripening period for a plant from the Congo is 9-11 months, while for a competitor it is 6-8.
6. Plantations of one variety are unpretentious to the terrain and love a humid climate, while the second variety prefers high mountain areas with a warm environment.
7. Robusta is more disease resistant.
8. Arabica requires cross-pollination, while Congo plants are self-pollinating.
9. Robusta is processed using the dry method and the color of the grain is uneven, while its relative from Ethiopia is processed predominantly wet. The fruits become monochromatic.
10. The taste of Congolese coffee is tart and bitter, astringent, while Ethiopian coffee is gentle and aromatic, dense and oily.
11. Unlike Arabica, Robusta allows you to get a lush, creamy foam. It is called crema (with emphasis on the last syllable).
12. In terms of caffeine content, the drink from Africa is superior - there it is 1.7-4%. The Arabian variety contains 0.8-1.5%. Chlorogenic acid in products is 9% and 6%, respectively.

Every type of coffee has its fans and detractors. You can find a compromise by buying a jar of high-quality mixture made from natural grains.

Eternal number two

Robusta, of course, differs from its refined and aristocratic relative - Arabica. A disdainful attitude has been established towards Congolese coffee, as coarse and lacking depth of taste.

Indeed, today most varieties of Robusta have striking differences from Arabica.

• Sharp, earthy taste.
• Rough aroma.
• Watery and flat bouquet.
• High caffeine content.

The difference is explained by the chemical composition of the grains.

• Lots of caffeine.
• Little aromatics.
• Few sugars.

Even the appearance of the grains of these two types is different.

• Robusta is smaller, denser and rounder.
• During roasting, the grains acquire an uneven color.

Meanwhile, right now, active experiments are underway to develop new hybrids based on robusta. According to research by modern botanists, by 2050, almost all modern coffee plantations will be in danger of extinction due to plant diseases and climate change. Even the slightest systemic changes will destroy the capricious Arabica. Our only hope is strong robusta genes. It is possible that in the very near future we will learn about new varieties of Congolese cinderella.

From a commercial point of view, Robusta is very successful due to its disease resistance and less fussiness.