Rwanda Gasharu Intego | Natural Experimental

Rwanda Gasharu Intego | Natural Experimental

Intego (Resolution) experimental coffee is a result of slowly refining the experimental processing method to attain the best flavors. The coffee is called Resolution to celebratethe  dedication and effort by the Gasharu team.
Regular price €15,90 Save €-15,90
Tax included.

Perfect for: Pour over (filter)
Also works lovely as: Espresso, French Press, Aeropress, Cold Brew
Taste notes: Dark chocolate, Tropical fruit, Honey, Floral, Red ripe fruit

Variety: Bourbon
Altitude: 1580m – 2100m
Process: Natural Experimental
Quality score: 89
Light roast

100% Arabica Coffee

Net weight: 250g/500g

Intego (Resolution) experimental coffee is the result of the Gasharu farms 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 the process was slowly refined and finally resulted in a complex and out-of-this-world flavour profile. It is called “Resolution” to celebrate the team's dedication and effort.

Intego goes 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 the willingness of the Gasharu team to enter the European coffee market with the most genuine quality coffee and their 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 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.« - Valentin Kimenyi, manager at Gasharu Coffee

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Cupping score



Natural Experimental

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