https://twitter.com/baptist_08/status/704935298212433921

Been a while since I last posted on this blog, but here I come with great news; Looks like coffee harvest is coming early this year and we are all prepared to be receiving coffee cherries very soon and of the best quality. Only red cherries are to be accepted for  the best quality purposes.

Here at Community Coffee Collective (C.C.C. sa), we take quality very seriously and also deploy scouts to go through all our coffee farmers and show them the right quality to harvest. Every farmer is taught not to bring unripe cherries and also to take care of their farms t as to yield enough coffee for our Washing Station

Once their Job has been done, Our job is to make sure that through all the processes we use i.e Honey, Fully washed and Natural processes, we do our best to make our clients happy and the farmers also gain by acquiring premiums on their pay day depending on the happiness of our clients.

More will be shared very soon as we start receiving cherries soon, and I will be passing through all the processes we use an sharing them with you.

by: Francis K

Coffee Scarcity

Hi coffee lovers

I woke up today morning and thought to my self, What am i gonna have for Breakfast? Cappuccino was my first choice. But guess what, The Country is out of coffee, both in their stores and outlets.
Most countries focus alot on exports and forget people at home are also coffee addicts

How long is this going to go on? no one knows and the funny thing is, no predictions came into light so as to warn the internal customers that we might run out of coffee so as to prepare for this. ARFIC, more work needs to be done to solve this problem

Kansiime Anna

Burundi Coffee and Baristas: Rossetta republic was the place to hide my practic...

Burundi Coffee and Baristas: Rossetta republic was the place to hide my practic...: Rossetta republic was the place to hide my practice!! ‪#‎ latteart‬   ‪#‎ rossetta‬   ‪#‎ trail‬   ‪#‎ practice‬   ‪#‎ bujacafe‬   ‪#‎ b...

Burundi Coffee and Baristas: Coffee Agronomy of Burundi

Burundi Coffee and Baristas: Coffee Agronomy of Burundi: Emerging from over a decade of civil strife and economic instability Burundi is poised to regain a foothold in its ascent as a significant ...

Coffee Agronomy of Burundi

Emerging from over a decade of civil strife and economic instability Burundi is poised to regain a foothold in its ascent as a significant player in global coffee markets.  Burundi is already well positioned in an increasingly privatized environment to capitalize on its comparative agro-ecological advantages and long coffee producing traditions and expand its supply of coffees to higher value specialty markets around the world.

Burundi’s goal of producing high quality coffees for specialty markets requires the application of “best agronomic practices” in the production of coffee cherries. InterCafé-Burundi, an inter-professional coffee trade association, is charged with providing coffee growers with training in targeted practices and technologies including:

• Pruning. Pruning is another important, if labor intensive, practice in coffee farming. Pruning prevents coffee trees from growing too tall and too large and producing a yield that is smaller than average and inaccessible. Proper pruning also helps to reduce plant diseases and pest infestations.

• Mulching. Mulching is the age-old agricultural practice of spreading leaves or cut grass around the trunks of a plantation crop to keep the area humid and free of weeds. The gradual decay of mulch also adds organic content to the soil. Experts in coffee cultivation say that mulching is important for the production of denser coffee beans; it increases both the quality and the quantity of the yield of coffee trees. Mulching of coffee trees is recommended and carried out all over East Africa.

• Composting and inputs use. The application of compost and other inputs such as approved fertilizers and pesticides are vital to improving higher and stable levels of cherry production. Only safe and sustainable practices are advocated by InterCafe-Burundi.

• Harvesting practices. Harvesting cherries when they are perfectly ripe and transporting them to local washing stations within six hours is the rule in Burundi. Cherries that do not conform to ripeness standards or that float when submerged in flotation tanks at the washing station are separated and discarded or processed separately on-farm as washed coffee.