Kilimbi CWS has made a significant impact on Rwanda's specialty coffee industry, establishing itself as a pioneering station alongside its sister station, Rugali. Not only did Kilimbi play a key role in Rwanda's first legal production and export of Natural and Honey processed coffee, but it also introduced innovative techniques that have set a standard for other coffee producers in the region. The station’s contribution has helped pave the way for other producers in Rwanda!

At Kilimbi they have experimented with various honey processing techniques and currently use a refined process involving pre-pulp floatation to remove debris and low-density beans. After de-pulping, the coffee retains most of its mucilage, which is then gently rinsed to remove any floaters. The drying process at Kilimbi is carefully managed, with coffee laid out on drying beds between noon and 3 pm to maximize sun exposure and minimize the risk of over-fermentation. The coffee is dried for 35 days, with constant turning during the day and covering at night, ensuring consistent moisture levels and even drying for optimal quality.