Kibingo

Producer

Kibingo

The Kibingo Station is located in a lush valley at 1,900 masl. Every year it buys cherry from nearly 1,800 smallholder farmers across 18 hills. These farmers typically own less than half a hectare of land, and coffee is just one of their sources of income. Coffee in Burundi is processed centrally at washing stations like Kibingo, which are vital to ensuring quality and market access. Since 2023, we’ve worked with Sucafina to source coffees from Kibingo, and in 2024 Rutger visited the station to gain a deeper understanding of its operations. Frank’s rigorous management and the structured farmer organisation — including group leaders and frequent communication — help deliver consistent, high-quality coffees year after year. Kibingo also supports farmers with fertiliser, seedlings, and agricultural training, helping to improve yields and promote long-term sustainability in the region.

Cool temperatures, high altitude, and fertile soils shape the bright, fruit-driven character of Kibingo's coffees.

Kibingo Station sits at 1,900 masl in Burundi’s northern Kayanza region. The high elevation, cooler temperatures, and fertile volcanic soil provide ideal conditions for slow cherry maturation. All contributing farmers grow Red Bourbon, a variety known for its excellent cup quality, though many of their trees are aging and yields remain low. Kibingo receives cherry from these farmers and oversees the full post-harvest process — from density sorting to fermentation and drying. While most Burundian coffees are fully washed, Kibingo has added experimental processes in response to growing demand. The station can process up to 750,000 kg of cherry per day and includes 165 drying tables.