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BURUNDI KIBINGO WASHING STATION 250 GR

€ 8,90 TAX inc. USD 0,00

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Additional Information

Product Code DAR256
Category Coffee
Barcode 8001684920891
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Description

In 2016 we partnered with Greenco, a producer based in Ngozi, Burundi and who we believe reflect similar social and social values as held by Ditta Artigianale. The washing stations are privately owned and employ local managers to manage the stations throughout the year, and employ seasonal workers from the surrounding area through the harvest season. Each washing station employs 3 to 5 permanent workers and is run by a manager who is also the agronomist who provides farming advice to the local communities. The average pay for the regular workers is 300,000 Burundian Francs per month. This is double the pay of other competing washing stations in the area, and managers are provided housing with electricity
and a motor vehicle. The washing station encourages producers to pick and deliver only the ripest cherries. Prior to coffee being delivered to the mill, the washing station has a pre-delivery area where producers float, hand sort, and float again, their cherry before delivery to the mill. Cherry is weighed, and producers receive a payment equivalent to the local market rate. They are then paid a quality premium at the end of the season. Their total price per kilo of cherry paid was
an average of 490 Burundian Francs (BIF), thisbeing 27% more than the market price of 360 BIF/kg for the 2016 season. In addition to this, each producer was paid a 20 BIF/kg bonus prior to Christmas. This washing station collects cherries from over 3500 local coffee farmers spread over the 18 neighbouring collines. Kibingo was built in 1986. It purchases cherry from 3553 farmers who collectively farm over 1 million coffee trees on land surrounding the washing station, and has a maximum production capacity of 750 MT of cherry per year. Kibingo placed 10th in the 2015 Cup of Excellence competition.
Producer: Greenco
Region: Kibingo, Kayanza
Country: Burundi
Altitude:1893 MASL
Variety: Bourbon
Processing: Natural
Drying Period: Raised beds for over 30