In August 2017, The New York Times explored the resurgence of specialty coffee in the Democratic Republic of Congo, highlighting how coffee producers and their international partners were working to rebuild an industry affected by decades of conflict. The story examines the country’s exceptional growing conditions and the potential for high-quality coffee to create new economic opportunities for farming communities.

The coverage reflects the importance of long-term relationships between coffee producers and buyers, including the work of Higher Grounds Coffee and its partners in the region. By supporting quality-focused production, equitable purchasing, and community development, Higher Grounds has helped connect Congolese coffee to specialty markets while working toward a more sustainable future for the people behind it.