What We Do?

  • Supporting local farmers to adopt conservation practices that benefit crop yields while protecting the environment.
  • Biridi’s interest in organic farming is that it benefits the entire community from improved water supply, growth in biodiversity, and adaptability when faced with an uncertain future.
  • As the East African region heats up and continuous drought, flooding and unpredictable rainfall, there is a growing risk that emissions to the atmosphere from soil will increase, in turn causing further climate change as well as reducing our soil’s productivity
  • Producing organic fertilizer from manure or dung collected from the cattle, goats, and chickens which is an important source of nutrient for soils.
  • Biridi has created an enabling environment that links farmers and traders to new markets for high value organic commodities such as coffee, cocoa beans, vanilla, wheat and rice for both local and international exports.

Postharvest Handling Services

  • Provides specialized crop harvesting and handling training to local farmers and small-scale commercial farmers.
  • Offers grain moisture and rapid aflatoxin testing at our laboratory for a small fee
  • Harvests crops hygienically to maintain quality and safeguard the crop from cross contamination.
  • Supplies tarpaulins, clean containers, bags and creates to minimize food contamination.
  • For quality control we advise our farmers to ensure the crops are mature before harvest to prevent molding or aflatoxin exposure.
  • Equipped with sorters that cleans grain by removing foreign matter and chaff.
  • Greenhouses will dry your grain to the required moisture content, this is a lifesaver to local farmers and traders in the management of the grain during rainy season.
  • Purchased silo bins hire, built greenhouses and storage facilities for lease.
  • Biridi advanced grain cleaning, sorting, testing and bagging facilities and provides the services at competitive rates.
  • Installed modern sieve screens mounted on a wooden frame to remove dust and dirt from the grains.

Organic Vanilla

Biridi Organic vanilla comes from orchids of the genus Vanilla, with origins fromtheMexicanpods which is a flat-leaved vanilla (V. planifolia). The Biridi team believes there is valueinproviding organic farming expertise, postharvest handling services and supporting thefarmers to find new markets for their crop. As a postharvest handling entity, we knowthat to export vanilla to new markets the crop must meet stringent certification standardsthusBiridi is at the grassroots training about modern organic vanilla production and post-harvest handling. Knowing how the vanilla beans are managed from the garden to the cup is what wedo! In these regards Biridi utilizes moisture meters and mycotoxin testing to determinethevanilla physiologically

  • Biridi exports Grade A rated organic vanilla desired for gourmet or prime vanillaprocessing
  • Birid assesses the vanilla to ensure the bean has a high moisture content of at least 30 % baseline for perfect for baking
  • Biridi Grade B vanilla is an extracted grade that is cured with a moisture content of 20 %, which is preferred for aroma production

Organic Vanilla Sourced

  • Bourbon vanilla or Bourbon- Madagascar vanilla
  • Mexican vanilla
  • Tahitian vanilla
  • WestIndian vanilla

Biridi vanilla is sourced from Kayunga, Mukono, Mpigi, Jinja, Kamuli, Buikwe, Bundibugyo, Luweero, Mayuge, Hoima, Ibanda, Kyenjojo, Kagadi and Kasese districts.

Uganda Coffee Marketing

The Bugisu Arabica and Robusta specialty cup profiles are rated based on the specialty coffee association and fine Robusta guidelines. Thus, cup attributes simply means flavors summaries and coffee characteristics that make up its flavors based on several factors such as type and blend of coffee beans, geographical source, roasting method, and method of preparation.

  • Bugisu Arabica Coffee Profile (7.20 – 7.60)

Bugisu Arabica is grown on the slopes of the volcanic Mount Elgon, the largest freestanding volcano in the world. Mount Elgon’s vast size and geographical isolation have driven the evolution of many endemic species, Sipi falls, and water feeding rivers and the Nile. The Bugisu region is blessed with high elevation, ambient temperature and rich volcanic soils are ideal for the development of complex and delicate flavors nuances that characterize Arabic coffees flavors.
Cup Attributes (2.0 – 6.0)
Teste– A complex of enzymatic (floral, berries and citrus) and sugar browning
notes (chocolatey, caramel, buttery and nutty)

Busoga Robusta Profile (7.40 - 7.70)

The Busoga Plain is an important focal area for Uganda given its importance in the Nile basin. The area has important resources vital for Robusta coffee production such as fresh-water (Lake Kyoga), sufficient tree cover, moderate to high temperatures and fertile loamy-sandy soils.
Cup Attributes (1.0 – 6.0)
Teste Chocolatey, spicy, roasted nuts and caramel

  • Buganda Rubusta Profile (7.40 – 7.70)

Buganda Rubusta specialty brand grown around the world’s largest lake in the African Great Lakes region. Jaja Rubusta coffee cultivation is a way of life for the Baganda farmers living around Lake Victoria . The coffees grown in this region benefit from semi-equatorial climatic conditions such as sufficient rainfall, rich loam soils, and abundant tree cover for shade with ambient humidity.
Cup Attributes (2.0 – 6.0)
Teste– flowery, tropical fruit notes, chocolatey, caramelly, nutty with a spicy finish

  •  Teso Robusta Profile (7.05 – 7.45)

The Teso Robusta is grown from the Northeast Savannah Grasslands of Eastern Uganda and the home of the Nilotic language speaking ( Iteso and the Kakwa) people. These areas are flat terrain covered by thick savannah grassland
Savannah vegetation with open mixtures of trees and shrubs standing with tall grass. Eastern region has scenic landscape, White Nile River and Zombo hills which grows Arabica coffee.
Cup Attributes (1.0 – 6.0)
Teste– intense fragrance, fruity, nutty, spicy, caramel, rich body and predominantly chocolatey finish

Acholi Arabica Profile (7.10 – 7.60 )

Northwestern Savannah Grass Lands located in West Nile borders the Democratic Republic of the Congo to the South and the West, by the Republic of South Sudan to the North and by the Albert Nile to the East. The region has fertile loam soils, and ambient temperature perfect for growing complex organic Rubusta coffee and the home to the Lango and the Acholi people. The Acholi region is part of the Albertine Rift which was formed as a result of a combination of the uplifted Pre-Cambrian rocks and volcanic activities. The large cracks in the rocks are filled with water that forms lakes, e.g. Lake Albert and equatorial forests. The Arabicas grown in this region are predominantly naturally processed

Cup Attributes ( 2.0 – 6.0)

Teste– Intense floral-fruity fragrances, caramel and chocolate, orange acidity, juicy body and distinct

  • Ankole Arabica Profile (7.2 – 7.55)

Arabica is cultivated in forests, savanna mosaic and grass savanna with adulating hills, cool temperatures, mixed farms and fertile valleys.

Cup Attributes ( 1.0 – 5.0)
Teste– Coffee blossom, lemon zest, mild citrus, mellow body, with dried tropical fruit notes in the finish

  • Ankole Robusta Profile (7.40- 7.70)

The Ankole Robusta coffee is grown in this region benefit from the same climaticBconditions and agronomic practices as their Arabica counterparts listed above.
Cup Attributes ( 5.5 – 6.5)
Teste- Dried tropical fruits, hazelnuts, smooth-bodied, mild sweet, mild spice, chocolatey finish

Postharvest Handling
  • Biridi vanilla harvesting is done by hand with pruning tools to detach the pods fromthe plant
  • Biridi pods harvested hygienical, cleaned with freshwater, the beans are then dippedin hot water for two minutes to destroy any live tissues
  • Biridi beans are taken in the greenhouses, drained, covered and placed in shelvestoallow the pods sweat
  • Birid evaluates the beans to ensure they are cured properly by analyzing the vanilla crystals that form outside of the pod. At this stage, the beans smells like vanilla!

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