Rama Washing Station is one of the 22 stations of Sogestal Kayanza, and it is managed by Mr. Niyongabo Rénovat.
The coffee is collected from nearby smallholder growers numbering between 1000 and 1500 depending on the year. The soil is generally volcanic but variable from one hill to another.
Cherries are collected at the washing station, and sorted to remove overripes and underripes before de-pulping. After an overnight fermentation underwater, the coffee is washed and dried on raised beds for around 12-14 days.