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Don Ivan’s first contact with the coffee industry was at the early age of only 15 years.
At this age, he was eager to work and improve his situation, and although this first contact was not as romantic as for many, he was given the opportunity to carry coffee sacks around the warehouse, and feed the ovens with wood from Coopedota, the second biggest cooperative in Costa Rica at the moment.
His passion and hard work was soon spotted by the director manager of the time who gave him more and more responsibilities, until Don Ivan reached the position of quality and production manager in this very influential cooperative.
As the times changed, and the specialty culture became the only solution for coffee growing families, Don Ivan decided to undertake a new challenge and in 2019 and he managed to open his own Micro-Mill, “Sagaz”.
Today, with his abundant knowledge, and family’s support, he is adding value to his community by processing high end coffee from his farms and from his neighbours’ farms too!
This naturally processed coffee by Cafex/Sambicoffee is from smallholders growing on Canika Hill in Kirundo province, northern Burundi. Cafex was launched by a Belgian-Burundian couple that wanted to combine the coffee production of their ancestral lands with sustainable development and a desire to improve the lives of the local population.
This lot is milled and exported by Ikawa Nziza which is specifically aimed at building and promoting the specialty coffee production in Burundi. Ikawa Nziza’s mill is the first purpose-built specialty drymill in Burundi, situated at altitude and designed to cater for high-quality microlot coffees.
This hidden gem is found under the Dragon’s hill and is one of the only few Tarrazu’s sub-region without phone reception!
After generations of passion, hard work and taking the best care possible of his farms, Don William was not comfortable with selling his coffee cherries to a production facility.
The only solution was to add value by processing his own coffee. When Don William got the mill he named it after his second daughter Hellen, who was helping him on this adventure. In 2015 he decided to specialise on natural processing of the best quality cherries – a bold move, as over-fermentations could have meant a tremendous monetary cost.
It is an honour to present this beautiful coffee and life story to you.
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Our objective is to help people move on from commercial to specialty which means traceability, sustainability and a completely different appreciation of the sensory qualities of a coffee.
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