Ripe cherries (superior quality) are selected from daily pickings, and sun-dried on raised African beds, being turned every 2 hours for the initial days for even fermentation and covered during the midday heat. to prevent sun damage.
Once optimum moisture levels have been reached, the coffee is transported for milling at Ikawa Nziza’s dry mill in Gashoho commune between the towns of Ngozi & Muyinga. The mill is designed to cater to small, traceable micro-lots. Its location in a high altitude (1,730masl) and low humidity environment provides the optimal environment to preserve the quality of the coffee and therefore command higher prices for the farmers' coffee.