DR Congo, Lukula, Luki Mvuka
DR Congo, Lukula, Luki Mvuka
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Luki Mvuka, Mayombe, Luki, DR Congo.
Blackcurrant, dark chocolate, black tea, dried fruit, nuts, cocoa, warm spices.
Luki Mvuka represents the origin of Canephora in the Mayombe. Washed and processed, with a clear and precise expression, this coffee leads to the ancient Atlantic rainforest at the mouth of the Congo – the place where Conilon has its roots. Produced at a historic research station that has played a role in the development of Canephora for over 130 years. A full-bodied Petit Kwilu that challenges everything we think we know about "Robusta." Luki stands for a new, proud understanding of Congolese Petit Kwilu Canephora. Produced by researchers at the edge of the Luki Biosphere Reserve, this coffee shows what is possible: Canephora can be different. The DR Congo is stepping up to combine its heritage as a region of origin with excellent quality.
| Producer: |
INERA Research Station Luki |
| Lot: | Luki Mvuka |
| Origin: | Mayombe, Lukula, DR Congo |
| Roast: |
Medium Roast |
| Altitude: |
200 m.a.s.l. |
| Species: |
Canephora |
| Variety: |
Petit Kwilu |
| Process: | Washed |
| Harvest: | 2025/26 |
| Roasted for: | Espresso, Cappuccino, Filter |
| Brewing method: | Portafilter, Moka pot, |
| French Press, Filter | |
| Brewing advice: | Espresso Mvuka |
| Machine: | La Marzocco GS3 |
| Brew ratio: | 1:2- 1.25:2 |
| Extraction time: | 20-21 seconds |
| Temperature: | 87-90ºC |
| Packaging: | Bag with aroma valve |
| and zipper | |
| Storage: | Store in a cool, dry place. |
| (Not in the refrigerator) | |
| Close well after opening. | |
| Ingredients: | 100% roasted coffee |
| Whole, freshly roasted beans. | |
| More info: | |
| Importer: |
Cumpa |
| Instagram: |
@cumpa_official |
| Cumpa Blog: |
Is coffee political enough |
The INERA Luki research station is located in the Atlantic Mayombe rainforest at the edge of a 33,000-hectare biosphere reserve. Surrounded by gorillas, bonobos, forest elephants, and other witnesses to ancient rainforests, wild Coffea Canephora grows here – the ancestral form of the Brazilian Conilon line, which is the second most important Canephora line worldwide today, alongside Robusta. Around 130 years ago, in the midst of the Congo atrocities, Belgian botanists laid the second most important foundation for today's Canephora industry here. All Brazilian Conilones can be traced back to plants that were domesticated in Luki from wild material.
While Conilon made a career in Brazil, Luki sank into oblivion. After the end of the formal colonial era in the 1960s, the Congo Wars and the Angolan War brought coffee-related work to a standstill and left the region in fear and insecurity. Only since the 2000s, and more recently with the resurgence of Canephora, has the potential of the Luki lines been recognized again. Infrastructure for industrial processing must be almost entirely rebuilt while the population suffers from malnutrition and a lack of basic services.
Every form of industry must be rethought here. At the same time, coffee research is pioneering, especially in the collaboration between Congolese and Belgian partners. A startup emerged from one of these partnerships: Congolese field botanist Justin Asimonyo and Belgian agronomist Broeckhoven believe in the potential of Luki specialty coffee. In a global context, this production is of immense significance.
As great as the vision is, the challenge is equally great. Each step entails pioneering costs – from the purchase of cherries to fermentation, depulping, and drying, through to hulling, selection, packaging, and export logistics. There is no proven recipe for any of these processes. We are delighted to be part of this inspiring journey and to walk this new path together.
A coffee full of courage – ready to redefine the role of Congolese coffee in the world while consciously confronting its own history.
