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Rwanda Anaerobic fermentation
Rwanda Anaerobic fermentation
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£11.50 GBP
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This Intego (Resolution) experimental micro-lot was produced at Gashara washing station with the aim of exploring new methods of fermentation in order to unlock the best unique flavour profile of this varietal.
Tasting notes: Tropical fruits, Blueberry, Cinnamon & Cacao
Country: Rwanda
Region: Macuba Sector, Nyamasheke district, Western Province
Altitude: 1800m-2110m
Varietal: Bourbon
Process: Anaerobic fermentation
Roast: Medium light (Agtron 65)
SCA Cupping Score: 88
The story:
Intego (Resolution) experimental coffee is the result of a curiosity to explore new methods of fermenting naturals to attain the best flavours and tastes. The final recipe of this coffee was selected after a series of trials which slowly refined the process finally resulting in this flavour profile. Aptly named “Resolution” to celebrate the team's dedication and effort.
This coffee is beyond a simple cup of coffee because of the intentionally created fermentation medium that gives it a strong body and clear taste which provides a unique and memorable experience to coffee lovers.
In addition to the unique taste, Intego (Resolution) coffee demonstrates a willingness to enter the European coffee market with the most genuine quality coffee and a culture of establishing “coffee harvest resolutions” to continue improving quality through innovative processing methods and promoting sustainable and environmentally friendly practices.
“Throughout the year, Gasharu Coffee holds small group meetings with coffee farmers to catch up on life, discuss the challenges in coffee farming and advise on the opportunities. Although my father Celestin is not an agronomist, he has always received calls from coffee farmers to advise on farming and processing because of his experience in farming, Now I, Valentin (one of his nine sons) have both the farming experience and academic training as an agronomist. I provide more scientific-based farming and harvesting guidance whenever needed. The processing at the washing station is carried out by young coffee farmers and the sorting on tables by slightly older coffee farmers, mainly women, providing them with more income. ”
This coffee is beyond a simple cup of coffee because of the intentionally created fermentation medium that gives it a strong body and clear taste which provides a unique and memorable experience to coffee lovers.
In addition to the unique taste, Intego (Resolution) coffee demonstrates a willingness to enter the European coffee market with the most genuine quality coffee and a culture of establishing “coffee harvest resolutions” to continue improving quality through innovative processing methods and promoting sustainable and environmentally friendly practices.
“Throughout the year, Gasharu Coffee holds small group meetings with coffee farmers to catch up on life, discuss the challenges in coffee farming and advise on the opportunities. Although my father Celestin is not an agronomist, he has always received calls from coffee farmers to advise on farming and processing because of his experience in farming, Now I, Valentin (one of his nine sons) have both the farming experience and academic training as an agronomist. I provide more scientific-based farming and harvesting guidance whenever needed. The processing at the washing station is carried out by young coffee farmers and the sorting on tables by slightly older coffee farmers, mainly women, providing them with more income. ”
The process:
Once cherries are delivered, the workers at the washing station sort and float them in a tank to ensure consistent and good density beans are separated from the others. Then they are put in another tank where they undergo a 60-hours anaerobic fermentation period after which they dry on raised African beds for about 25 to 30 days.
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