Muhororo washing station of Gasharu coffee is located on the shores of Lake Kivu and a stone’s throw from Nyungwe National Park which is one of the largest montane and most preserved montane rainforests in Central Africa, home to huge biodiversity and an estimated 25% of Africa’s primates. This lot gets formed by Grade A coffee only. When dried, the coffee is well kept until it is hulled and sorted by experienced women and then packed in Grainpro and Jute bags for export. The drying process takes 14 to 20 days depending on the weather. The coffee is air and sun-dried between 9 am and 3 pm depending on the sun's intensity. Coffee is then hand-sorted at the pre-drying tables and then dried on raised beds with a mesh bottom, allowing for more circulation of air. Beans are graded by density in the grading channel with very clean water that separates them into three different qualities: Grade A, Grade B, Grade C.
Parchment then goes into a dry fermentation for 12 to 14 hours before mucilage is washed off. Once the cherries are picked and brought to the washing stations, cherries are floated and pulped with a disc pulper. This region’s elevation, soil, and climate are what coffee trees love best. Gasharu washing station is located on the shores of Lake Kivu and a stone’s throw from Nyungwe National Park which is one of the largest montane and most preserved montane rainforests in Central Africa, home to huge biodiversity and an estimated 25% of Africa’s primates.
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