Coproca is a cooperative wet mill drawing from 603 smallholder farmers across the Nyamasheke District of Rwanda's Western Province. Quality control begins before the coffee even reaches the mill - farmers hand-sort and separate defective cherries at home prior to delivery, a standard that speaks to the cooperative's shared commitment to consistency. From there, cherries are floated, pulped within eight hours of harvest, and undergo dry fermentation for 15 to 18 hours before being washed and soaked for a further 12 hours. Wastewater is treated with effective micro-organisms, reflecting a genuine investment in environmental responsibility at the processing stage. Coffee is then dried naturally on raised beds over 12 to 14 days, with defects removed at multiple points throughout from flotation tanks to water channels to a final pre-drying sort under shade. The result is a meticulously processed lot, built on cooperative infrastructure, transparent sourcing, and a quality standard upheld at every step of the chain.