INTEGO
RWANDA

Bønnetype: Bourbon
Prosess: Anaerobisk Bærtørket (60 timer)
Region: Macuba, Nyamasheke
Produsent: Gasharu Coffee
Høyde: 1600-2100 m.o.h.

FROM THE PRODUCER:
Intego (Resolution) experimental coffee is the result of our 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 in which we slowly refined the process that finally resulted in this flavour profile. We named it “Resolution” to celebrate our 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 we believe will provide a unique and memorable experience to coffee lovers. 

In addition to the unique taste, Intego (Resolution) coffee demonstrates our willingness to enter the European coffee market with the most genuine quality coffee and our 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. ”


Name: Gasharu CWS
Location: Macuba Sector, Nyamasheke district, Western Province
Foundation year: 2014
Manager: Valentin Kimenyi
Number of farmers: 1650
Production: Up to 8 containers
Processing methods:  Natural, Washed, Honey and Anaerobic experiments
Altitude of the farms: 1600 - 2100 masl
Altitude of the CWS: 1670 masl
Average yearly rainfall: 1300-1400 mm
Soil: Acidic Soil
Projects: Support farmers in organizing as cooperatives and train them in governance and finances so that they can have savings for the future
Cup profile: Dark chocolate, cacao, banana, ripe red fruits, floral, honey. High sweetness, medium acidity and lingering aftertaste