Macuba washing station lies in the high-altitude hills of the Nyamasheke District. The station, which sits at 1,685 meters above sea level, receives coffee grown as high as 2,100 meters above sea level. The warm days and cool nights afforded by such high altitude helps cherry mature slowly and amass more sugars. The prime location is combined with exceptional agricultural practices, allowing Macuba to produce some of the best coffees in Rwanda.
Cherry is selectively handpicked by farmers and delivered to Macuba washing station. At intake, the station floats all cherry to remove any that are low-density. Then, the high-density cherry is hand sorted to remove any visible defects. After intake, cherry is pulped on a disc pulper before being placed in fermentation tanks to dry ferment for
20 to 24 hours.
Following fermentation, wet parchment is washed in clean water and placed in thin layers on tables to sundry. Here, it is sifted regularly to ensure even drying. The parchment will be covered during the hottest times of the day and periods of rain. On average, it takes 22 days for parchment to dry.