Simbi coffee washing station started in 2013 with the construction of a 300 MT per season cherry processing facility, and a 2.8 MT/hour pulping machine. Simbi uses the wet fermentation method, and density sorting using grading channels and water. They then transport the wet parchment for 24 hours of covered drying before moving the parchment to uncovered drying beds for an average of 15 days. In Simbi’s first year of operation it placed 9th in the Rwanda Cup of Excellence competition, and has since focused on maintaining the quality while increasing the production. Simbi is a privately owned washing station operated by Abdul Rudahunga, who was inspired to get into the coffee business by his grandmother, who was a coffee farmer and one of the few rural Rwandans that roasted and drank coffee regularly.