Migina Coffee Washing Station, located in Rwanda's Gisagara District, Southern Province, processes red Bourbon grown in the region’s fertile soils. The station uses a wet mill with a disc pulper, three fermentation tanks, and 60 raised drying tables. Cherries are hand-sorted, floated, and pulped within eight hours of harvest, then undergo 15–18 hours of dry fermentation, washing, and a 15–20 hour soak before sun-drying for 12–14 days. Defects are removed at multiple stages to ensure quality. Migina also invests in farmer training, input distribution, and environmental programs, including shade tree and coffee seedling nurseries.

Roast: light/medium

Tasting Notes: golden raisin, riesling, gingersnap cookies

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