Meet Domitien 👋🏾
27 years of experience.
The first certified Q-grader in Burundi, 17 years ago ☕️
From the field to the cup, his role is clear:
make sure every step of the process is done right.
From each washing station, he cups daily lots, challenges the team, and gives direct feedback to improve processing and consistency 🎯
His work is also what allows us to go further:
identify the best daily lots and turn them into our micro-lots 🌱
Because great coffee is not luck, it’s precision.
When the season slows down, Domitien moves to the dry mill, validating PSS and coffee taxation before export… more on that very soon 📦
After nearly three decades in coffee, one thing hasn’t changed:
he’s always curious, always tasting, always pushing for better.
And if you come to Burundi, he might challenge you to a volleyball game 🏐
👇🏾 He loves answering questions, drop yours in the comments, he’ll reply soon.
Greenco
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Greenco is the number one exporter of specialty coffee from Burundi. Greenco was founded in 2015 in the province of Ngozi in Burundi.
Our mission is to produce some of the finest specialty coffee Burundi has to offer. We aim to do this by focusing on the needs of our coffee farmers and their plantations whilst running a perfectly monitored wet processing out our Coffee Washing Stations. We work together with over 41 000 coffee farmers whose families depend on their coffee for a living. In total, we have 13 washing stations which
28/04/2026
Five farmers. Five smiles. And a clear shift in the field. 🌱🙂
In 2023, we started working with Kahawatu to support more than 2,000 farmers in stumping their trees.
One simple action, done right. ✂️🌳
This year, those same trees are delivering over 4 kg of cherry per tree 🍒📈
Why does it matter?
In Burundi, yields are so low that it can take 5 trees to produce one 500g bag of roasted coffee 😮☕
Today, one well-managed tree can reach that same output.
From this first step, we are scaling up 🚀
14,000 households next.
More trees producing 🌿
More coffee in each delivery 📦
More reasons to smile 🙂
Follow us as this takes shape. 🌍
27/04/2026
The raised beds are filling up. Fast.
Sun ☀️ or rain 🌧️, we adapt.
Turning, monitoring, adjusting drying every day.
More cherries are arriving at our stations,
and volumes are building as the harvest picks up.
We’ve started cupping our daily lots.
Early read: first slurps are very good. Clean, structured, promising. ☕
More to come on profiles and selections soon. Stay close.
Meet Daniel 👋🏾
For nearly 10 years, he has been driving our production on the ground, from the first cherries delivered to the last coffee drying on the beds 🍒☀️
At each washing station, his focus is simple and demanding:
quality, volume, and strong farmer relationships 🤝🏾
But the real work continues long after the harvest ends.
Pruning, stumping, replanting 🌱
Preparing the next season before it even begins.
Because consistency in the cup starts with consistency in the field ☕️
Working alongside thousands of farmers, Daniel has built something that takes years: trust.
And in Burundi, trust is what shapes great coffee 🇧🇮
Next year marks 10 years with us 🎉
And every harvest carries that experience forward.
👇🏾 Drop your questions for Daniel in the comments, we’ll answer them in the next reel.
Not all coffee makes it through.
At the washing station, selection happens at every step.
By hand. By eye. With experience 👀
Ripe cherries are separated from the rest 🍒
Defects are removed, one by one.
Later, parchment is sorted again. And again.
It’s slow. It’s precise ⏳
And it’s where quality is decided.
Because what you taste in the cup ☕
starts here — in the discipline of selection.
Follow us, we’ll keep sharing what happens behind every lot.
The first cherries are arriving 🍒
And with them, the start of a new season.
Flowering was strong 🌸
The weather has been kind so far ☀️🌧️
Now everything depends on what the coming weeks will bring.
There’s always something special in these first days.
Farmers returning to the station 🫱🏾🫲🏾
The first bags, still light… but full of promise.
Volumes will build, week after week.
➡️Follow us, we’ll share the moments and stories as this harvest unfolds
23/03/2026
📍 At Ngogomo, the season begins with confidence.
🧑🏾🌾 Meet Nkurunziza François, from the hills of Muyinga.
This is his first season working with Ngogomo.
After a modest harvest last year, he’s aiming higher this time, expecting more than 1 ton of cherries 💪
A new start, with strong ambition.
👩🏾🌾🧑🏾🌾 A few steps away, Nyabenda Xavier and Nteturuye Daphrose stand side by side.
For over 60 years, they’ve grown coffee together 🌱
Season after season.
Today, they watch the harvest begin once again.
Early rains, early cherries and the same hope: that this year will be a good one.
If the weather holds, the potential is here for outstanding quality ✨
20/03/2026
Gratien Nankwahombaye has been shaping Gakenke for more than 10 years. Season after season, he’s built a station known for consistency, precision, and trust.
💬 This year, he’s confident:
“Flowering has been strong and the weather favorable since. Quality should be impressive. We’re ready to welcome more farmers and process more volume than last year.”
💪🏾Calm, focused, and forward-looking—Gratien prepares every harvest with the same mindset: be ready when the cherries arrive.
20/03/2026
👩🏾🌾 Around Gakenke, farmers cultivate coffee across 13 hills, each bringing small volumes—often around 200–300 kg of cherry per season.
🌉 To reach the station, many cross the Ruvubu river on a simple wooden bridge just below the site—a daily routine during harvest.
☕Last season, 1,506 farmers delivered their cherries here. Year after year, the result is the same: coffees praised for their bright acidity, dynamic flavors, and long, clean finish.
20/03/2026
📍Built in 1991, Gakenke Washing Station sits just off the road to Kayanza, appearing after a stretch of gravel track through the trees.
🍒 With over 200 drying beds, the station is built for both scale and precision. From careful cherry selection to slow drying on African raised beds, every step is done with rigor for an exceptional cup profile.
This is where structure meets consistency—and where quality is repeated, year after year.
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Location
Contact the business
Website
Address
132 Quartier Muremera, Route Kayanza-Ngozi
Ngozi
Opening Hours
| Monday | 08:00 - 17:30 |
| Tuesday | 08:00 - 17:30 |
| Wednesday | 08:00 - 17:30 |
| Thursday | 08:00 - 17:30 |
| Friday | 08:00 - 17:30 |