The Humure washing station, where 1500 small hold producers deliver their coffee cherries, is named after the highest hill in the area. It is unusual in Rwanda as the station is run entirely by women. At Humure the cherries are sorted by farmers and further sorted manually by staff, who then float the cherries to check their density. Only cherries that pass both visual and floating sorting are accepted. The coffee is a washed process coffee that has undergone 120 hours of anaerobic fermentation and over 120 days of processing. Carefully selected, quality-assured cherries are placed in clean containers and completely sealed to facilitate the 120-hour fermentation process. The containers are then opened, waited for 6 hours before dried in the sun. During this time, the cherries are further carefully sorted and dried for 79 days until they reach a moisture content of 11.2%. Parchment is kept and rest for 39 days before dry milling. The extraordinarily long processing time is risky, but the taste is preserved for a longer time.
