With the current glut of coffee cherries coming into Rwamatamu’s washing station, the team are employing new strategies to keep drying beds available.
The construction of their second storage building at the beginning of the season means that they have extra space, which is currently being used to store almost dry parchment - coffee that’s been dried enough to not mould or ferment and then bagged up to create more space on the drying tables. When the season has started to slow down a bit, this coffee will be put back out to dry fully.
