The Sehe washing station is located at 1750m on the heights of Bukinanyana municipality, in the province of Cibitoke. Owned by Salum Ramadhan, the station processes less than four containers of coffee a year, using a variety of methods, thanks to the plenty of clean water from a nearby spring stream.

The station, in addition to washing channels, is outfitted with about 160 drying tables. Many tables are also equipped with awnings to partially repair the cherries from the sun and manage better the fermentation process. This is the ideal setup to prepare specialty coffees.

The cherries handpicked by small owners from the close Ntamba colline only have been separated into this microlot #2. The smallholders cultivate plots at decidedly high altitudes ranging from 1750 to 2000m.

When the cherries of the microlot are of remarkably high quality, natural preparations are preferred. This is the case of lot # 2, which exhibits exceptional characteristics in the cup.

The cherries are firstly immersed into washing channels, where the immature or defective ones, typically less dense, are removed. The drying phase is then carried out by placing the cherries in a single, thin layer on drying tables for two days, to carry out a faster drying phase and identify any lower quality cherries that are immediately removed.

From the third day onwards, the cherries are spread day by day in thicker layers. They are moved and turned upside down several times a day to avoid unwanted fermentations until a humidity of about 10% is reached. Then proceed to the mechanical removal of skin and mucilage, by now withered, and finally of parchment.

The coffee has notes of ripe red fruits, caramel, dark chocolate. Very balanced. It has a dense mouthfeel and a clean finish. Available with two different profiles, for filter or espresso extractions respectively, crafted to heighten the characteristics of this fantastic coffee.