29/08/2026 · KACCO
Even before the Arabica coffee from the shores of Lake Kivu begins its processing, women and men carefully sort the coffee cherries by hand. This patient and demanding work ensures that unripe, overripe, or insect-damaged cherries are removed to preserve the coffee’s quality. Behind every cup of fine Arabica lies the expertise, precision, and hard work of those who produce it.
The Unseen Work Behind a Great Cup of Coffee:
In the hills of Kalehe, on the shores of Lake Kivu, coffee quality begins long before it reaches the washing station. It begins in the hands of the farmers. With each harvest, women and men come together to perform an essential task: the manual sorting of coffee cherries. One by one, the cherries are carefully examined to remove those that are unripe, overripe, insect-damaged, or have other defects that could compromise the final quality of the coffee. This work requires time, patience, and, above all, a deep understanding of the coffee plant. The producer knows how to distinguish, by touch and sight, which cherries deserve to enter the processing stage and which must be set aside.
This expertise, passed down and refined over generations, is one of the primary guarantees of the quality of Kalehe Arabica. Quality begins with respect for the work: Behind the quality standards sought by buyers and roasters lie thousands of simple yet crucial steps carried out on
plantations and at processing stations. Manual sorting is one such step.
It reflects the professionalism of KACCO’s producers, their commitment to producing high-quality coffee, and their dedication to meeting consumer expectations. But behind this high standard lies a legitimate expectation: that the quality of the work performed be recognized and fairly rewarded by the market. When consumers choose a high quality coffee, they’re not just paying for beans. They’re helping to pay for hours of labor, support rural families, and encourage producers to maintain rigorous practices. Taste the work of our producers:
When you savor a cup of Arabica grown on the shores of Lake Kivu, remember that before it reached your cup, each coffee cherry was carefully cultivated, harvested, selected, and processed. The best flavor doesn’t happen by chance. It is the result of hard work. Throughout the process, women and men give their all so that the world can discover the richness and unique aromas of their coffee. With every cup, you also taste their expertise, patience, and hope.
Choosing Kalehe coffee means supporting those who produce it. KACCO – From the producer’s hands to the consumer’s cup.
