This natural dry processed lot comes from Mukama washing station; run by Jean Nepo Mukotanyi. The washing station and contributing farms are part of the Akagera Coffee Project in Nyagatare district. Akagera Coffee project specilise in local education, and 20% of their net income is invested directly into community education programmes. The cherries for this lot are floated to sort the high density quality cherries; then de pulped and fermented for 12-18 hours to break down the remaining mucilage. The beans are then dried on raised African beds for about 25 days, being hand turned to check for defects and to ensure an even drying process. A dedicated quality controller tests the relative humidity daily until an optimum humidity of 12% is reached, after which the coffee is rested in parchment pending secondary processing prior to export.
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