PROCESSING:

Wet mill with Mackinon disc pulper with 3 disc , wet mill has 5 big
fermentation tanks and 100 drying tables. Here coffee is hand sorted, floated
before being pulped. Then coffee is pulped within 8 hours after coffee it is
harvested. Parchment undergoes dry fermentation for 15-18 hours before the
remaining mucilage is washed off, followed by soaking which typically takes
15-20 hours, before coffee is dried on raised beds. The waste water are isolated
with coffee beans in lined soaking pits and being treated with Activated
Effective Micro-organism(E.M).

SORTING OF DEFECTS:

Coffee is repeatedly selected and sorted for defect: first at home by farmers who

separate defective cherries before being paid for their weight, and being re-
controlled at coffee washing station by quality controller, the cherries are then

“floated” put into a tank where defects and bug damage will cause defective
cherries to float to the top, after fermentation coffee is again sent through a
series of water shoots, a process that allows to separate the Havier beans from
the lighter beans and lastly during the pre-drying(under shade) all escaped
defects are removed.

SOCIAL PROJECTS:

C.Dorman Karengera in partnership with NAEB is involved in inputs provision
and distribution to its farmers(fertilizer & pesticides).
C.Dorman Karengera CWS has sponsored farmer field school to its farmers on
GAPs ,150 new job created and offered to the surrounding community during
the processing period and a coffee nursery of around 40,000 seedlings is under
preparation to be distributed to farmers for free to encourage farmers to plant
new coffee for sustaining future production.

ENVIROMENTAL PROJECTS:

Through the implementation of certification program, C.Dorman Rwanda/
Karengera CWS trained farmers on ecosystem conservation, wild life
protection, water conservation ,integrated crop management and integrated
waste management and the plan to prepare and raise a nursery of 30,000 shade
trees seedling to be given to farmers is under progress