This small lot coffee comes from a farm area of just under 1.75 hectares at the Nyambumera washing station in the Nyamasheke District of Rwanda and is owned and operated by the COOPAC cooperative. It is delivered by two producers: Jean Buranda and Didace Bucyana. Coffees in Rwanda typically undergo both dry and wet fermentation. This lot was depulped and fermented for 12 hours dry before being soaked for 24 hours. The mucilage is removed by washing four times, then the coffee is dried on raised beds for 15-21 days.