A short boat ride across Lake Kivu brings you to Coopac coffee farm. You'll pick ripe coffee cherries alongside farmers—depending on the season, cherries range from green to deep red—and learn how the trees grow and produce. Next stop: Gashashi washing station on the lake's shores. An agronomist walks you through the complete process—selection, weighing, depulping by machine, 12-hour dry fermentation, water fermentation, hand-grading, and sun-drying on raised tables by the shore. You'll see how trained sorters distinguish quality by eye and touch. The traditional tasting follows: fully dried beans pounded in a pestle, roasted over open fire in a saucepan, ground between two stones, then boiled. You'll drink it with Coopac members who, over the past decade of hosting visitors, discovered their own love for the coffee they grow. Before departing, you receive three types of beans as a gift: dry parchment, depulped green, and roasted brown—your crop-to-cup journey in three stages.