Bugoyi Washing Station is located in Rutsiro District. At Bugoyi, Emmanuel Rusatira works with a new fermentation technique, using traditional brewing pots called “Intango”. The cherries are mixed with water in the pots. The added water comes from the depulper and contains a high sugar content due to the mucilage of the cherries. The fermentation process takes 72 hours and is more controllable as the clay material of the pots does not absorb heat and the cherries remain cool. After the coffee is fermented for 100 hours, the beans are spread on drying beds and turned every two hours. The beans are dried slowly by being protected from direct sunlight during the first five days.