Where was this coffee grown?

This awesome coffee was cultivated on Shikankoni Hill in Kayanza, Burundi. Supported by Cafex, these beans have been cultivated with care and expertise, resulting in an impressive score of 84 from the SCA.

Cafex was founded in 2006 by a Belgian-Burundian couple who shared a passion for coffee and their Burundian heritage with the goal of fostering sustainable coffee production while preserving ancestral lands.

Tell me more about Cafex!

Cafex is committed not only to ensuring the future of the coffee industry in Burundi but also to providing stable employment with higher salaries for both men and women in the area.

Unlike most coffee producers who often wait many months to give a final payment for the harvest, Cafex has implemented a weekly payment schedule with no delays. This approach provides growers a consistent income throughout the coffee harvest. Wahoo!

They have also supported the construction of washing stations, which has brought further job opportunities to these underdeveloped towns that rely on the coffee industry for their livelihoods.

Families who have seasonal work receive extra income, which opens the door to access to medical care or purchasing educational resources like books. Hurrah!

How were these beans processed?

These beans have been naturally processed, and that has brought out some truly unique and delicious fruity flavours in every sip!

The process begins with handpicking the ripest cherries, which are then sun-dried on raised African beds. By not removing the beans from the fruit, they start to ferment, infusing them with the flavours of the cherry flesh. These are routinely turned every 2 hours in the first few days to ensure an even fermentation, and to prevent sun damage, they are covered at midday.

Once the coffee reaches the right moisture level, they are transported to Ikawa Nziza’s dry mill in Gashoho for depulping. In 2013, he partnered with Cafex to create a sustainable processing environment at his mill.

It’s located high up in the mountains where the air is dry and the conditions are perfect for keeping the coffee’s quality intact. Plus, this location is accessible for all the farmers, making the process easier for everyone involved!

Here, the beans are removed from the fruit, washed, and dried before being transported to Mombasa for shipment.

How did we name this coffee?

Think of what Mum deals with daily; she always puts her MaxiMUM into everything she does. So, we thought it was only fair she gets a brew as MaxiMUMly as awesome as she is!