Rwanda - Gasharu Intego
If you're looking for a particular coffee, don't go any further. This micro-lot was discovered when we met Valentin, the producer, on a cycling trip to Rwanda.
Our first coffee sourced directly from the producer!
We had the opportunity to visit various coffee producers on a cycling trip in Rwanda, where we met Valentin Kimenyi. He took us on a tour of the coffee plantations and production site, explaining every stage of production in detail.
After tasting different coffees, we chose this one for its history and rich aroma.
Valentin took over the family business following his studies in agronomy and management. Passionate about coffee, he set out to enhance the family's production internationally through innovative processing methods and sustainable, environmentally-friendly practices.
The coffee we offer was obtained after several trials of the fermentation process, resulting in a unique flavor profile. It is called "Intego", which means "Resolution", in recognition of the commitment of all those who work with it.
The post-harvest process includes a 60-hour anaerobic fermentation, followed by drying on raised African beds for 25 to 30 days. The coffee cherries are then sorted and floated in a tank to ensure uniform bean density.