For a long time, bees’ effect on coffee production had never been noticed or considered, until recently. The native honeybee existing in Nyungwe forest where Cyato coffee is grown has created a unique profile for this coffee, as during pollination bees leave vital microorganisms, giving the coffee a more uniform size and better flavours. Furthermore, research revealed that bee pollination can increase the yield between 36-50%. Bee-pollinated coffee from Cyato cups at 87.
The Washed processing method is the main way mostly used to process coffee in Cyato washing station. In this method the fruit skin is removed mechanically with a machine called depulper. After depulping the beans are put to a water tank where fermentation process will take place with purpose of removing the remainder of the fruit skin with 12 to 18 hours. When the fermentation is completed the coffee beans are washed with water to remove any remaining outer layers and then it is ready to be dried. Drying is on raised African beds and to ensure even drying the beans are turned regularly every hour on sun.