The Kivu region offers an exceptional situation for coffee growing. The complexity of the soil, the high altitude, the rainfall conditions and the reflection of the sun's rays on the lake make the coffees from this region unique.
They are then manually harvested by small producers before being processed, de-pulped and sorted. After harvest, the cherries are fully washed processed and then pulped with traditional machines. The coffee is then routed in the farm "Kakondo", at 35 km in the North East of Bukavu where it is sorted.
Thanks to the exceptional weather conditions it enjoys, this coffee is considered a "great cru" for amateurs and discoverers of great terroirs.