Tshopo

TSHOPO COFFEE ORIGIN

Tshopo, located in the north-central region along the Congo River basin, includes slightly higher elevations and plateaus ranging from 700 to 1,300 meters. The area experiences an equatorial climate with some seasonal variation, allowing for distinct harvest periods. Coffee farming is primarily smallholder-based, and some farms practice partial shade cultivation that improves cherry quality. Both Robusta and small pockets of traditional Arabica are found, though Robusta remains predominant. Processing methods are basic—short fermentation and sun-drying—producing coffees with rich sweetness and woody notes. Challenges in this region include limited transport infrastructure, weak market access, and pest and disease pressures due to minimal agronomic supervision.