What makes Buhanga different?

The newly elected board is deeply committed to fostering greater involvement of young people in coffee production, recognizing the vital role they play in shaping the future of the industry. To achieve this, we are taking two key approaches:

• Encouraging farmers to provide their children with a portion of land and coffee trees to manage, giving them the opportunity to earn an income and develop hands-on experience.
• Supporting initiatives led by inspiring young leaders like Anesia, our 23-year-old agronomist. In 2022, Anesia established a savings group for young people, which began with 30 members meeting weekly. Today, the group has grown to 52 members, and alongside financial empowerment, Anesia provides valuable agronomy training.

Looking ahead, we are excited about the possibility of producing and marketing a special “Youth Coffee,” showcasing the talent and dedication of the next generation.

Mission

To improve livelihoods and financial independence of its cooperative members through preparing its production in heavy quantity with quality to promote farmers and securing access to economical and environmental sustainability.

Vision

To become the leading producer of specialty Arabica coffee, positioning Buhanga Coffee as a competitive, high-quality green coffee brand on the international market through exceptional taste and export excellence.

Farmer engagement

Assist cooperative members in covering health insurance for farmers, supplying livestock to support organic manure production, preparing and providing shade trees to help farmers protect soil from erosion, and promoting solar energy use to reduce CO2 emissions.

Key achievements

• Production has increased due to preparing and distributing 30,000 seedlings to farmers each year at no cost.
• Soil and environmental protection has improved by providing shade trees to our farmers.
• Staff are highly qualified, having received extensive training in agroecology (agronomists) and financial management (accountants).
• Strong governance has been achieved, supported by capable leaders committed to cooperative sustainability.
• Coffee quality has improved, with cupping scores increasing from 84 to a range of 85–87.
• Soil analysis has been conducted, enabling soil improvements based on results to boost production levels.
• Coffee traceability has been enhanced by collecting data through the Beyco app.
• Skills in price risk management help protect our business from losses due to market fluctuations.
• Training in marketing has provided knowledge on finding buyers and building stronger relationships.