Tanganyika and Haut-Katanga Province

Tanganyika & Haut-Katanga: Southeastern DRC’s Coffee Landscape

The southeastern corner of the Democratic Republic of the Congo is home to Tanganyika Province and Haut-Katanga Province, regions known for their low- to mid-altitude Robusta coffee production. Unlike the highland Arabica belts of Kivu or Maniema, these provinces feature savannah plains, rolling plateaus, and river valleys, with a warmer and drier climate, ideal for the resilient Coffea canephora species.

Geography and Coffee Cultivation

Tanganyika and Haut-Katanga are characterized by fertile soils and tropical savannah conditions, allowing Robusta trees to thrive. Coffee farming is predominantly carried out by smallholder farmers, often intercropping coffee with cassava, maize, and other staples. Farming practices remain largely traditional, with limited mechanization, relying on generational knowledge for planting, maintenance, and harvesting.

Cup Profile and Uses

Robusta from this region is known for its:

Full body

Earthy and woody notes

Low acidity

Strong, bold flavor

These characteristics make the coffee suitable for blending, espresso bases, and soluble coffee production. While Tanganyika and Haut-Katanga Robusta may not often appear as single-origin specialty coffee, it plays a critical role in commercial coffee supply, both domestically and for export.

Economic Significance

Coffee cultivation in these provinces contributes significantly to rural livelihoods and regional economies. In addition to coffee, the regions are important for mineral resources and trade hubs, giving them broader economic relevance. Despite challenges such as limited infrastructure and market access, coffee continues to be a stable source of income for many smallholder communities.

Future Potential

With growing interest in African Robusta origins and investment in cooperative structures and processing improvements, Tanganyika and Haut-Katanga coffee have the potential to increase in both quality and market value. Supporting local farmers and improving logistics could allow these southeastern DRC provinces to gain more recognition on regional and international coffee markets.