47 acres from 1500m to 1600m over volcanic red loamy soil from lakeshore to steep terraced hills 24 hour fermentation and washing alongside mechanical washing and an extended soak in-tank. After channel grading, parchment is dried on raised beds under a combination of shade and full sun. Our journey with Cyimbili began with the founder of an inspiring non-profit that stewards the Cyimbili land and Rwanda culture. Celestin Musekura grew up among the Cyimbili coffee trees that became abandoned in the aftermath of the tragic Rwanda Genocide of 1994. He founded the African Leadership and Reconciliation Ministry with a dream to restore the coffee of Cyimbili as a living witness to the restoration of hope. ALARM renewed the farm in 2009 but needed a relational dynamic toward quality and market connection. Saint Frank has been laboring and collaborating with Cyimbili since 2014 to make that dream a reality pointing us to a brighter future of reconciliation and new creation. We have a wonderful and creative relationship that will allow for a wide range of values between blending lots, more refined washed microlots and any processing experiments we may want to explore in the future lot by lot.