From Seedling to the Bean
In the heart of East Africa, coffee farming is a way of life. In Burundi, as in much of the region, coffee is grown by smallholder farmers at high elevations—often above 1,800 metres. Rich volcanic soils, cool mountain climates, and traditional organic farming methods create ideal growing conditions. Seedlings are carefully cultivated, and coffee cherries are hand-picked only when perfectly ripe. This patient, manual approach results in complex, vibrant flavours unique to African terroir.
From the Bean to the Bag
African specialty coffee is distinguished by its meticulous post-harvest processing. In Burundi, the fully washed method is common: cherries are pulped, fermented in clean tanks, and washed in fresh water before being sun-dried on raised beds. Each lot is handled separately to preserve its identity and character. Dry milling follows, where beans are hulled, graded, and selected based on strict quality standards. The result is clarity, brightness, and depth in every cup.
The Bag to Your Roaster
Once processed, green coffee is packed into export-ready bags and shipped with care. At every stage—from the hills of Kayanza to European warehouses—traceability, sustainability, and quality control remain central. This is more than just coffee logistics: it’s a transparent value chain built on direct trade, fair pricing, and shared commitment between farmers, exporters, and roasters.
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