Despite its rather turbulent history, Rwanda is today one of the most popular coffee-producing countries. This year we selected coffee from two processing stations. The second is the Gatare washing station. Gatare has been one of the oldest washing stations in the country since 2003. It has a very good reputation, mainly because it was one of the first stations to process high-quality coffee for export. Located in Nyamasheke District of the Western Province, the station is surrounded by hills covered with coffee trees. Gatare has competed in the Cup of Excellence many times and has always placed at the top of their lots. In the dry method, after harvesting, the cherries are spread in a thin layer on concrete patios or on African beds, where they are dried. Alternatively, mechanical dryers are also used for drying. The coffee must be rotated regularly to prevent the formation of mold and to prevent unwanted fermentation. When drying is over, whether in the sun or in the dryer, the skin is removed mechanically in a so-called dry mill. The dry processing itself adds certain taste aspects to the coffee, regardless of variety or terroir. Often positive, but with poor drying they can be negative, and irreversibly destroy the entire lot (part of the harvest). In case of poor drying, we find fermented to alcoholic tones, yeast or even manure in coffee. On the other hand, when drying is done as it should be, the dry method always brings fruity flavors and a creamy body to the cup.