Kibingo

Nestled in the Kayanza commune of northern Burundi, the Kibingo washing station is a high-altitude haven for coffee production, situated 1,893 meters above sea level. This station is not just a processing site but also a community pillar for over 3,515 coffee growers across 18 hills. Each grower is part of a structured network, led by a farm leader, ensuring seamless communication and organization.

Kibingo is equipped with an impressive array of facilities, including 10 fermentation tanks, 2 soaking tanks, and 165 drying tables, allowing it to process up to 750,000 kg of cherry each day. In line with sustainable practices, the station provides farmers with organic fertilizer from composted coffee pulp and offers low-cost, subsidized coffee seedlings from its nursery.

The coffee at Kibingo is harvested with care, predominantly by families owning 200 to 250 trees each. They use Cima yeast, sourced from Lalcafe, for a controlled fermentation process that lasts around 36 hours. This method enhances the coffee's quality, imbuing it with freshness, fruitiness, and unique flavors, while the extended fermentation period adds complexity, acidity, and floral notes. After fermentation, the cherries are dried on tables for 2-3 weeks, with meticulous sorting and moisture monitoring to ensure the highest quality.

Quality assurance is paramount, with Greenco's expert cuppers assessing each lot for consistency and excellence. Additionally, Kibingo is deeply involved in supporting its farmer community through various projects, including livestock rearing and Farmer Hub initiatives, focused on improving cooperative strength and yields.

Kibingo's approach to coffee production represents a harmonious blend of tradition, innovation, and community support, culminating in a coffee experience that is as enriching as it is flavourful.