Kyagalanyi implements a 95% red cherry policy. When producers arrive at the Manafwa washing station, the washing station manager will check the cherry quality. If the quality is not good enough, farmers will have to sort their cherries at the station until 95% red before their coffee is purchased. Kyagalanyi provides tarpaulins and racks to assist in the sorting. 

To conserve the environment, Manafwa washing station only uses eco-pulpers. All cherries are pulped on the day of purchase and separated by weight into first and second classes. The pulped coffee is then dry-fermented for 12 hours in the dry fermentation tank. 

In the morning, the dry fermented coffee is washed in the washing bay next to the dry fermentation tank. This is done by hand. To benefit from the early morning sun, washing always takes place before 10 am. After washing, the parchment is pre-dried on ‘dripping racks’ for one day and then is moved to one of the Manafwa greenhouses for an additional day. As weather conditions at Manafwa (high altitude, so cold and always rainy during the harvest season) do not favour drying, the parchment is transferred to the group’s Mbale factory at the foot of Mt. Elgon after 2 days of drying. There the parchment is sun-dried and regularly sorted on drying tables - separated by lot - until dry. Depending on weather conditions this takes an average of 2 weeks.