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Kibingo Natural Process - Burundi
Kibingo Natural Process - Burundi
Kibingo Natural Process - Burundi

Transcend Coffee & Roastery

Kibingo Natural Process - Burundi


Strawberry | Pineapple | Mango


  • Origin: Kayanza Provnice, Burundi
  • Farmers: 2552 Small-holder Farmers around Keserge, Kavumu and Kibingo Villages
  • Process: Natural
  • Variety: Red


Kayanza province is in the Northwestern part of Burundi, and is home to the headwaters of the Nile river. The Kibingo washing station is one of eight in Kayanza that are owned and operated by Greenco, which was established in 2015. Their mission is to build sustainable livelihoods through the production of exceptional coffee. Each washing station manager is also an agronomist, and in the off-season they teach courses to farmers on agricultural and harvest best practices. They provide seedlings of red bourbon trees, which have been growing in Burundi since the 1930s. Coffee cherries brought into the mill are visually inspected by a trained team then floated to remove underdeveloped seeds. Most coffee is then sent off to be de-pulped, fermented and washed but this coffee is naturally processed. That means that these cherries got an extra rinse before being sent to raised beds to be dried whole. Naturally processed coffees can produce some big exciting flavours (think sweet berries and rich tropical fruits) but require more time and effort at the mill. It’s also harder to inspect for signs of the dreaded Potato Taste Defect, which is believed to be caused by bacteria that can enter the seed through perforations caused by insects. Thankfully the Greenco dry-mill employs a UV sorting machine after the coffee has been hulled, which can detect and remove beans that show signs of infiltration. This multi-stage approach to quality management results in an intensely sweet and tropical coffee that we are so thrilled to be able to serve.

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