Rwanda

MACUBA SECTOR, NYAMASHEKE

BOURBON

Rwanda Intego Gasharu 250 g

Intego (meaning “purpose” in Kinyarwanda) is an experimental micro-lot created at the Gasharu washing station by Valentin Kimenyi. His goal was to explore new fermentation methods to unlock the full potential of this varietal’s unique flavour profile. Valentin, a seasoned agronomist, combines scientific knowledge with practical expertise to support thoughtful, research-based farming and harvesting processes.

This coffee is the result of a meticulously controlled fermentation process that gives it a juicy body and flavour clarity. Following 60 hours of anaerobic fermentation, the coffee is dried for approximately 30 days on African raised beds. In the cup, expect fresh and aromatic notes of cider, grape, and grapefruit, wrapped in high sweetness and a creamy, lactic texture characteristic of anaerobic fermentation.

Intego captivates with its vibrant complexity. Its high sweetness, medium acidity, and long, pleasant aftertaste make every cup a memorable experience.

zł 58.00

(zł 232.00 za kilogram)

Lowest price in the last 30 days before the discount: zł 58.00
Tax included
Grinding

Brewing method: Aeropress (invert)

  • Dose: 16g
  • Grind size: 19-23 clicks - Comandante
  • Water temperature: 90 C

Steps

2 pours every 30 seconds:

  • 0:00 - to 110 ml
  • 0:30 - to 220 ml
  • 1:00 - place the device on server and slowly press out
  • 1:30 - end

Important: Our recipe is just a suggestion, which is a good starting point, but we encourage you to do your tests and share the results with us!

Quantity
Origin

Rwanda

Flavour profile

cider, grapes, grapefruit

Process

Anaerobic fermentation

Region

MACUBA SECTOR, NYAMASHEKE

Variety

BOURBON

Acidity

High

Suggested brewing methods

dripper

aeropress

chemex

clever or syphon

french press

filter coffee maker

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