Historically, the Ngozi province has been overlooked by coffee buyers in favor of the more densely populated Kayanza region. Ngozi coffees have often been marketed as high-volume blenders, with many overlooking the unique and eloquent flavor profiles found here. In this area, the Nkanda washing station acts as the region’s processing backbone. Producers typically deliver their coffee cherries to the washing station on foot, though some utilize bicycles or motorcycles. Coffee here is grown almost entirely in full sun, and because fertilizers are often cost-prohibitive, families supplement their income with crops like bananas, maize, cassava, and beans.
At the washing station, the coffee undergoes a meticulous double-fermentation process: 12 hours of wet fermentation followed by another 12 hours in cement tanks. The parchment is then dried for 20 to 25 days on traditional African raised beds. These distinct washed coffees are meticulously separated by hill and community—typically representing extended multigenerational families—to honor the specific microclimates of the region.
