BeansDaily Coffee News· Aug 26, 2026
The 2026 Best of Congo Cooperatives program offers 32 coffees from eastern Democratic Republic of Congo: 14 international-winner microlots sold on the M-Cultivo auction platform from 1 to 3 September, plus 18 national winners on an offer sheet. Auction lots run from 86 to 300 kg with bids opening at $13 per kg ($5.90 per lb), and the catalogue spans fully washed, natural and anaerobic-fermentation lots, several produced by women's groups.
Why it matters: Congo remains one of the least-seen East African origins on roaster menus; lots bought here will surface as single origins in October to November, so it is a chance to taste Kivu coffees outside the usual Rwanda and Burundi rotation.
ResearchBeverage Plant Research· Jul 7, 2026
Haohao Yu and Faguang Hu's team at the Yunnan Academy of Agricultural Sciences split one batch of Catimor cherries from Baoshan, Yunnan, into four treatments (washed, natural, anaerobic-then-washed, anaerobic-then-natural), ran untargeted metabolomics on the green beans and cupped the roasted coffee. Processing method reshaped the green-bean metabolome, and the anaerobic natural treatment showed the strongest enrichment of amino acids, nucleotides, organic acids, flavonoids and tannins; 75 metabolites (including D-mannose, D-glucose, L-lactic acid, GABA, caffeic and sinapic acid) correlated with sensory attributes and were flagged as flavour precursors. Anaerobically fermented lots scored higher than conventional ones on dry/wet aroma, flavour, aftertaste, acidity, body and balance, while washed coffee scored higher on cleanliness and lower on sweetness. Caveats: a single variety, farm and season; the article gives correlations, not causal links between named compounds and cup attributes; the journal is a newer, lower-profile title.
Why it matters: When a bag says 'anaerobic natural', expect more sweetness and body and a busier aromatic profile than the washed lot from the same farm, and treat 'clean' washed coffees as a different, not lesser, target; it also explains why anaerobic Catimor from Yunnan is turning up on specialty menus.