Micosta’s exquisite Arabica Bourbon grows over 155 hectares in Muyinga province in northern Burundi, near the borders with Tanzania and Rwanda.
The subtropical highland climate, sandy soil, and the 1,700-1,800m altitude are all key factors in producing our coffee’s delicious flavours.
We work with 3,750 smallholder farmers who cultivate the Jackson Bourbon variety of Arabica. The best lots from this region are often referred to as ‘Ngoma Mild’, in recognition of the sacred drums often used in traditional ceremonies. Our mission is to develop the coffee culture in Burundi by working directly with coffee growers, and to support the women associations who provide us with our coffee.
We produce fully washed AA, A, 15+, B, TT Arabica coffee, and export green coffee beans.
Contact Micosta for ethical Burundi Arabica that supports local communities
About Us
Coffee profits return to the community
Micosta is a female-owned and led coffee company, founded in 2012 as the Burundi coffee industry opened up to privatization. Today, we have over 27,000 coffee trees, and two coffee washing and de-pulping stations.
Our vision is to provide our customers with a top-of-the-range product that, in turn, improves the income of our coffee growers. As such, we use coffee profits to benefit our farming communities.
We support and train local farmers in producing high quality coffee. Our coffee growers use their wages to buy school uniforms and other materials, metal sheets to cover their houses, loincloths for women, and any agriculture products they need.
- continually increase the quantity and quality of our coffee
- support and train our farmers to grow the best quality coffee
- gain certification to ensure our farmers are remunerated accordingly
Our Coffee
From seed to green coffee – it’s all in the process
Micosta’s coffee seeds are grown in nurseries, watered frequently and shaded from sunlight until they are big enough to plant. We plant our coffee trees during the rainy season.
Once planted in the fields, coffee growers make straw, fertilize, prune and de-worm their fields. It takes about 3 or 4 years for the coffee trees to fruit and produce cherries.
We only harvest the perfectly red cherries. They are delivered to the mill within a few hours of picking. There, they are graded, floated and sorted by hand prior to de-pulping.
The pulped coffee is then double fermented: dry for 12-18 hours dry, followed by wet for 12-18 hours. After fermentation, the coffee is washed thoroughly and further graded in channels. It is then dried on raised and shaded beds for 2-3 weeks, or until an optimum moisture content of 12% is reached.
We quality check the coffee throughout processing. At the drying stage, we turn the beans by hand at regular intervals to encourage consistent drying and prevent over fermentation and mould.
Finally, the beans are processed into parchment, and then into green coffee. We use high quality Grain Pro and Ecotact bags to package our coffee for export.
Contact Micosta for excellent Burundi Arabica coffee
Our Locations
Our natural region is BWERU, present-day Muyinga Province.
Located in the north of the country, it borders with Tanzania
and Rwanda. It has a subtropical highland climate.The
ground is sandy with an altitude between 1700 and 1800 m.
Station NDAVA
BURUNDI – MUYINGA – GASORWE – KIREMBA
Our Values
Our Burundian Cofee, Your Pride
Our Values
- Entrepreneurship is the center of our work
- Passion is the pillar of our Company
- Professionalism is at the center of our commitment in this area
- Confidence is our concern to keep our customers well
- Leadership
Our Mission
Our Vision
Our Clients
Testimonials
Genève, Switzerland
Some Cool Facts
Our Burundian Cofee,
Your Pride
pulping stations
coffee plants
Contact Micosta for delicious, ethical Burundi coffee
- Avenue Mwungo N°19, Kigobe Sud, Bujumbura, Burundi
- +257 79 92 71 24
- micosta2@yahoo.fr