Kanya Washing Station was established in 2014 by local producer Kanyamibwa Edmond with support from Rwanda Trading Company. Having grown up in the area with a strong interest in coffee, he built the station to develop and refine high-quality processing methods. As quality and volumes increased, the station expanded significantly. In 2017, Kanyamibwa sold Kanya to RTC so he could focus on managing a second washing station he had built using the profits.

At Kanya, strict processing standards are followed throughout. Cherries are first floated to remove underripe fruit and debris, then mechanically pulped. The coffee is dry fermented for 24–36 hours, fully washed, and finally dried on raised beds for 15–22 days to achieve clarity and consistency in the cup.

Rwanda offers exceptional natural conditions for coffee production. High altitudes, regular rainfall, fertile volcanic soils and the Bourbon Arabica variety combine to produce consistently high-quality coffees. Most production comes from smallholder farmers, with around half a million families farming small plots, often close to one hectare. Coffee is grown across much of the country, with major concentrations around Lake Kivu and in the Southern Province. Farmers typically work through cooperatives and deliver cherries to central washing stations. Flowering takes place in early autumn, with harvest running from March to July and exports later in the year.