For Edmond Kanyamibwa, the owner of Karambi Mtn Coffee, quality comes before everything else. Edmond built his first washing station in 2014. He received good feedback on his processing and focused on improving the facilities at his washing station and expanding its capacity. The cherries are delivered to the station, floated, and separated before then being pulped and fermented until the mucilage is loose enough to be washed off. From here the coffee is washed in the grading channels before being transferred to the raised beds for 10-14 days to dry to 11% moisture.