The production process and methods of coffee in Rwanda introduce the characteristics of fine coffee

After washing the beans several times to completely remove the remaining skin and sugary coating, the technician places the beans in a shaded rack to air dry. Co-op employees regularly flip the beans, while technicians continue to search for and pick out poor quality beans. The two-week drying process takes place in the sun (preparing mulch in case of rain) and constantly turning the beans. This step reduces the water content of coffee beans from 40% to 12%.

The technician then transports the beans to a technical center near Cheez. Some machines installed in warehouses on hills remove the horny skin from coffee beans. The coffee beans are sent to a nearby institute for final quality control-manual sorting, performed by several experienced women. After bagging and labeling according to quality, the beans can be stored in a warehouse pending marketing. The sink technician in the process cleans them immediately, because delay will ferment the sugary coating of the beans, ruining the taste of the coffee. The beans are first dropped into a deep sink, where the best quality cherries sink into the bottom and pass through a machine that removes their skins. The floating coffee cherries are removed by technicians, processed in the same way and sold by cooperatives at lower prices on the domestic market. The beans pass through three co-op peeling and sorting machines, which remove the outer skin and sugary coating, and then pass the beans individually through vibrating filters. The filter separates the highest quality A beans from those classified as B; the two grades are carried down the hill separately in 1% gradient waterways. The process of transportation further classifies the coffee beans of each quality. About fifteen tanks at the bottom of the channel can catch different kinds of coffee beans. The beans remain in water for two days and 15-20 hours, allowing them to ferment slightly and convert the remaining sugar without seriously damaging the taste. The maximum harvest season for Rwandan coffee is during the main rainy season, from March to the end of May. During harvest season, farmers spend most of their day picking coffee by hand. In the afternoon, farmers carry coffee nuts in traditional baskets woven from banana leaves to washing stations hours away. Artisans hand-pick the best coffee cherries with a deep red hue and return the rest to farmers for sale at low prices in markets outside the Malaba processing zone. The mechanic pays the farmer $0.10 per kilo. Every fortnight the guild deposits the reward into the farmer's bank account