From plantations around Nyungwe forest at an altitude of 1850 m above sea level. Coffee drying takes place in cool conditions and contributes to an intense taste and pleasant aroma. No synthetic fertilizers or pesticides are used on the plantations, which also helps preserve pollinating insects, especially local honey bees. All coffee is carefully hand-selected before delivery to the collection center. Then the berries are placed in containers from which the air is completely pumped out. The fermentation process in an anaerobic environment lasts 24-72 hours. After this, the coffee is dried on the patio until the berry skins acquire a distinct dark color and the bean is completely separated from the dried pulp.