Description

The Washed process in Rwanda includes a unique soaking step, not unlike that often found in Kenya. The cherries are delivered to central processing units the day they are harvested, where they will be depulped and fermented in open-air tanks made of concrete or cement for 12–18 hours. After fermentation, the coffees are soaked in water for 24 hours, after which they will have their mucilage removed and be spread on raised beds to dry.

For more information about coffee production in Rwanda, visit ourRwandaorigin page.