Coffee Story
Located at an altitude of 1,760 meters in the Kayanza province of northern Burundi, the Bwayi washing station collects coffee cherries from over 1,400 small-scale producers spread across 29 hills. In addition to coffee, these farmers cultivate bananas, tea, oats, and pineapples, promoting diversified and sustainable agriculture.
The station was previously managed by SOGESTAL (Société de Gestion des Stations de Lavage), a public-private company responsible for coordinating the activities of washing stations and marketing coffee. It was part of a network of five similar facilities in different regions of the country. However, with the liberalization of the coffee sector and increased competition, these structures found it increasingly difficult to sustain operations. Today, the Bwayi station is managed directly by the Burundian state.
After hand-picking, the cherries are sorted using flotation to remove any damaged or under-ripe ones. They are then placed in fermentation tanks for 12 to 48 hours, during which the mucilage is partially broken down. After fermentation, the beans are carefully washed to remove any remaining mucilage. Finally, the coffee is traditionally dried on raised beds for about 15 to 20 days.
