Behind the Beans: Justin Asimonyo
About “Behind the Beans”
In this edition, we’re taking you behind the scenes with Justin Asimonyo. He’s a botanist based in his home country, the Democratic Republic of Congo, where he studies Coffea and other plant genera. On his expeditions into the rainforest, he searches for wild species, verifies existing in-situ records, confirms or disproves sightings, and maps out new discoveries.
Together with his partner Ieben Brockhoeven, a PhD agronomist from the Meise Botanic Garden, he also runs a small Canephora production site located on the grounds of the INERA research station in Luki.
Interview with Justin Asimonyo
What is your relationship with cumpa?
I don’t have a real relationship with cumpa yet. I got to know them when Lukas visited us in Luki (DRC). What I really appreciate is that cumpa cares not just about green coffee, but in the varieties as well.
How did you get into the coffee industry?
I’m fascinated by how often the true value of many coffees goes unrecognized on the international market. Congolese coffee in particular is frequently undervalued for no good reason, even though I’ve seen how much potential it has. That unfairness motivated me to dive deeper into post-harvest quality and expand my knowledge. At the same time, I’ve watched countries like Uganda buy the very same coffees and suddenly—almost out of nowhere—they’re considered “good coffee.” I want to do my part to ensure that origin and quality are valued properly from the start.
What do you like about the specialty coffee industry?
In specialty coffee, I’m especially interested in everything that happens after harvest—the whole processing side, start to finish.
What do you want to achieve with coffee?
My goals in coffee are to elevate its value and create tangible benefits for farmers. I’m also focused on its genesis—origin, varieties, qualities, and the business behind it.
What does (specialty) coffee mean to you?
For me, specialty coffee is coffee with great flavor and aroma—shaped by its post-harvest processing and roasting.
What is the craziest thing that has ever happened to you with coffee?
The wildest part is being involved in discovering wild coffees—the ancestors of cultivated coffee, especially the Congolese origins of Canephora (Robusta).
Which coffee prejudice would you like to dispel?
The misconception I’d like to clear up is the controversy around unfair requirements placed on Congolese coffee exports—and the needless debates about what to call Robusta. For me, “Canephora” is the right name; the other terms can be used as suffixes for specific varieties.
Which coffee highlight are you currently looking forward to the most?
The coffee experience I mean is about confidently pinpointing the true origins of Canephora—its varieties and growing regions. Formal training in post-harvest processing and value-adding methods for bringing quality products to market would be a big plus—so would having the right equipment.
