Your Destination for the Perfect Cup

All of our washing stations produce Fully washed coffee except for Gishamwana Island which also does Anaerobic Natural Process but only per demand.

Fresh coffee cherries are harvested and brought to the washing stations.

The cherries undergo pulping to remove the outer skin, leaving the mucilage-covered beans, now called parchment coffee.

Fermentation and washing processes are applied to remove the mucilage, followed by drying to achieve the desired moisture content.

Gishamwana Island produces Fully washed and Anaerobic coffee.

Here's our  Anaerobic process:

 Coffee cherries are processed anaerobically (without oxygen).

Cherries are placed in sealed tanks to ferment, enhancing flavor complexity.

After fermentation, cherries are dried with the fruit still intact, creating natural processed coffee.

 The dried parchment coffee is transported to the dry mill in Rubavu, Gisenyi.

At the dry mill, the parchment layer is removed, converting the coffee into green coffee beans.

The dry mill operates with two units to handle large quantities efficiently.

Green coffee beans are taken to Rulindo for hand sorting.

Skilled workers meticulously sort the beans by hand to ensure only the highest quality beans are selected.

This step ensures extreme quality control before the coffee is prepared for export.

Throughout each step of the process, from washing to hand sorting, a dedicated quality control team cups and evaluates each lot of coffee.

Cupping ensures that only the best flavors and qualities are preserved, maintaining consistency and excellence in the final product.

The sorted and quality-approved green coffee is then prepared for export.

The final product is exported through the National Agricultural Export Development Board (Naeb), ensuring it meets international standards

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This meticulous process, with rigorous quality control at every stage, ensures that the green coffee produced is of the highest quality, ready for international markets.