Specialty coffee CONGO BAHAVU

Café REPUBLIQUE DU CONGO BAHAVU BIOLOGIQUE is a 100% Arabica specialty coffee with hints of chocolate and berries, and a slight acidity, from the island of Idjwi along Lake Kivu on the border between Congo and Rwanda. The island is known for its exceptional biodiversity, endemic species and mountain gorilla habitat. The island is densely populated: 250,000 people for a surface area of 340 km2 = 735 per km2 in the Huye district.

Coffee processing :

• Picking: By hand
• Process: Washed, 24h fermentation.
• 12 micro-stations are involved in the production of this coffee.
• Drying: 14 to 21 days on African beds
• Coffee preparation: Hand-sorted, the cooperative has its own drying station on the island at Lweza.

Our coffees are from sustainable trade

All our coffees adhere to international standards for sustainable coffee trade. In this way, we contribute to better conditions for producers and the environment.

Sustainable coffee takes care of itself:

• Producers: For better working conditions and fair prices for coffee producers.
• Development: Promotes access to education, health care and economic markets.
• From the planet: For a good ecological management of soils, crops, water, energy and waste.

Our cafés areISO 22000 certified.

ISO 22000 is an international quality certification for food safety. It was developed by the International Organization for Standardization. The ISO 22000 certificate is awarded to plantations, cooperatives, wholesalers and retailers or roasters who work according to the highest quality standards. Choosing Cafés Van Hove as your coffee supplier is a 100% food safe, traceable and qualitative choice.

A family business.

We are a small Belgian family business that was founded in 1954 by André Van Hove. Our job is to roast, create new flavors, perpetuate our ancestral blends and resell the coffees that we import straight from Asia, Africa, Oceania, Central and South America.

An artisanal roasting.

• We are focused on the freshness and quality of our products.
• We roast twice a week. To keep a high level of quality and freshness of the products, we roast in a slow, regular and traditional way. The time of cooking of our coffees varies between 16 and 20 minutes at a temperature of 225° at the end of roasting.
• We take care of all the production steps. From the picker to your cup.
• All our coffees adhere to international standards for sustainable coffee trade. In this way, we contribute to better conditions for producers and the environment.

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Name	REPUBLIQUE DU CONGO BAHAVU BIOLOGIQUE
Species	Arabica
Variety	Bourbon, Catimore
Region	Idjwi Island Lake Kivu
Growing conditions	Shaded under banana and avocado trees
Altitude	1460 m - 2000 m
Grinding	Ground coffee beans, Ground coffee maker, Ground espresso maker, Ground filter coffee maker, Ground Italian coffee maker, Ground Turkish coffee maker (extra fine), Ground capsule
Weight	250 gr, 500 gr, 1000 gr