Infrastructure
Two production stations in Karongi District, designed for export quality and traceability from cherry intake to bag-level lot tagging.
Karongi District · 1,600m · Lake Kivu microclimate
Cherry intake comes from a nearby smallholder network. Mountain spring water is used throughout wet processing, with raised bed drying and hand-sorting at cherry, parchment, and green stages.
Karongi District · 1,600m · NAEB recognized
Kigarama benefits from the Lake Effect with consistent mist and equatorial sun buffering that slows maturation and concentrates flavor compounds into bright, floral, citrus-forward profiles.
Farmer Network
Our stations work with a structured network of smallholder producers across Karongi’s hills, where each harvest season is shaped by close coordination between field teams, station intake staff, and farming families. This network model helps us protect consistency while staying rooted in origin-level partnerships.
Cherry is purchased above local market benchmarks to reward quality and reinforce long-term collaboration. At station level, women lead much of the precision work in sorting and drying, helping maintain the clean, specialty profiles buyers expect from Rwanda.
From the first cherry delivery to final export bag, every lot stays traceable through our intake and processing flow. The result is a supply relationship that balances transparency, quality control, and real producer participation in value creation.