Situated in the Northern Provence in the most noteworthy parts of the Gakenke District lies the Coko washing station. It’s controlled by a transcendently female co-agent. They are utilizing a Penagos – washer which doesn’t utilize a considerable measure of water, instead of the customary three circle – pulpers, which are utilized here in Rwanda and which require a ton of water keeping in mind the end goal to process the fruits. This preparing enabled them to start their co-agent on a site which had next to no water assets. The water utilized is mountain water. All the espresso here is hand picked, depulped, dry aged for 12 hours and after that wet matured for 18 hours. The espresso is right off the bat shade dried and after that sun dried on raised beds along the precarious mountain slopes.