When the cherries arrive at Migoti washing station, they are sorted by hand to remove defects and under/over ripe cherries, before being pulped.

The coffee is then placed into Fermentation tanks for 10-12 hours, after which it is rinsed and transferred to pre-drying for 3 - 4 days to reduce moisture content to 45%.

Next, the coffee goes onto raised drying beds for 20 - 25 days, being turned over regularly and sorted through to further remove defects. It is ready to be milled once it reaches 10 - 11% moisture.

Dry Parchment/cherry is transported to the miller and is milled to get graded by size and density. After milling the Green beans are sorted to remove some remaining defects, after which the coffee is assessed by the Quality Lab to finally put into Grainpro and sacks for Quality preservation before it is shipped.

This coffee was grown by seven smallholder farmers: Salvator Rurimunzu, Charles Simbare, Antoine Bamboneyeho, Bernard Banyankinyakamwe, Leoncie Narikure, Desire Ntezukobagira and Samuel Itangishaka.