In the beginning of the 60’s, the International Coffee Organization (ICO) established an identity code for each exporting country that, followed by the exporters code and the loading/shipping number, is stamped since then in each bag of coffee. As a small tribute to the history of the bag of coffee, Cafés El Magnífico wants to contribute perpetuating this traditional numeration.
Nshimirimana Pascasie - Greenco
1.700 – 1.900 masl
Unwashed | SOIL: Volcanic
0,30 €. / cup


From 9,50 to 38,00

Do you know what it costs you a quality coffee prepared at home?
Using 8 grs. (customary measure) drink a cup of this extraordinary coffee for 0.30 €.
Kibingo was built in 1986 in the Kayanza Commune in the province of Kayanza, in northern Burundi. Located at an altitude of 1893m, near the Congo-Nile Crest. Kibingo is known for its wooden bridge that was built over the river that runs through it. The name 'Kibingo' comes from the word Kirundi urubingo which means 'reeds'. Reeds were planted along the river to contain the water and to prevent the surrounding soil from eroding.

This station collects cherries from more than 3.500 local coffee growers distributed in the 18 neighbouring colonies on small farms between 1.700 and 1.900 meters above sea level. In 2016, all these producers together had 1 010 062 trees, that is 284 trees on average per producer. During the harvest season, Kibingo processes more than 750 tons of cherries per day.
Upon receiving the cherries, a selection team classifies the cherries by their optimum ripeness. This is essential for fine processing and less damaged grains. The pre-selection of cherries when they arrive at the station is considered the most important work of the entire process. They have spring water (from the mythical Nile) to wash their coffees that flow at each stage of the process through gravity. Decanting tanks allow water to be filtered before being returned to its natural course using the residual mucilage as compost. In fact, all the waste generated during pulping is converted into organic fertilizer.

However, this lot being Unwashed, it only uses water at the beginning of the process to wash the cherries and select it by float. After grading, the cherries are taken to raised drying beds. Depending on weather conditions, it will reach 12% moisture content in approximately a couple of weeks.
Strawberry, pumpkin, quince and lots of fruity fragrance. Tutti frutti aroma. Pineapple and strawberry candy flavours. Light body, clear and balanced.
Although Burundi is a landlocked nation, it borders the giant Lake Tanganyika and its lush hills provide the perfect land for growing coffee. Burundi's GDP depends almost exclusively on its export, but only recently it has been recognized as a country that can produce and export the same quality as its northern neighbour, Rwanda.

Virtually all coffees are grown organically, since local farmers are not (or cannot) investing in chemical fertilizers. At this moment they put their efforts into strict quality control and equipment for the processing of cherries, as well as the production of sustainable and environmentally friendly coffee.

Kayanza is one of the regions of Burundi with the best reputation for coffee growing. Coffee farms are located in the highlands, where the soils are rich and volcanic. But optimal growing conditions alone are not enough to produce high quality coffees. To achieve a superior coffee, it is essential to have a specialized and dedicated washing station manager. They supervise the implementation of good economic practices and the education of coffee farmers and collaborate with producers to ensure they have access to the necessary tools.