With the 2021-2022 coffee season about to begin, we are in the middle of several projects of expansion and construction. First, we have purchased land in the neighboring commune to the north (Nyabiraba) to build a new washing station, and this year it will serve as a cherry reception point with some tables for producing naturals. We have been planning for several years to expand into this area, and now the farmers from Nyabiraba will not have to walk half a day to bring cherries to our Migoti washing station.

Second, we are currently building new structures at our Migoti washing station – a new parchment warehouse with attached offices and bedrooms for staff, a workshop with experimental fermentation space and an attached cupping lab with guest bedrooms. These new structures will allow us to have better control over the storage (and thus quality) of our parchment and to allow quick turnaround on quality assessments of each day lot coming off of the drying tables. Once COVID travel restrictions are reduced, we look forward to receiving roasting partners to stay at our washing station, observing the operations and cupping all at the same location.