Resolution Intego, Rwanda
Region: Nyamasheke, Western Province
Farm: Gasharu CWS
Variety: Red Bourbon
Process: Natural Anaerobic Experimental
Altitude: 1.800 - 2.110 masl
Cupping score: 90
CUPPING NOTES: Dark chocolate, cacao, banana, ripe red fruits, floral, honey. High sweetness, medium acidity, and lingering aftertaste
Intego (Resolution) experimental coffee is the result of Gasharu's curiosity to explore new methods of fermenting naturals to attain the best flavours and taste. The final recipe of this coffee was selected after a series of trials in which they slowly refined the process that finally resulted in this flavour profile. It was named “Resolution” to celebrate their 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.
Meet the farmer
The story of Gasharu Coffee goes back to 1976 when 17 years-old Celestin Rumenerangabo planted his first coffee trees in Nyamasheke.
A farmer and buyer of cherries, he grew the business to what it is today.
The year 1983 was a turning point for Celestin. He got married to Marie Gorette, a 22 years-old teacher. With Marie Gorette and his mother in the house, Celestin's coffee business became a true family business. Together, they established more partnerships with coffee farmers and new farms. Because of Celestin's wife teaching background, the business also started to support schooling for children from coffee farming families working with the family.
They now have 2 washing stations, Gasharu and Muhororo, and can export beans from nearly 1650 farmers directly.
Today, the farm is managed by Celestin's soon, Valentin Kimenyi.
Over the last 43 years, they've maintained an unwavering dedication to making the highest-quality coffee they can.
Coffee has been critical to rebuilding the community after the 1994 Tutsi Genocide and it remains an important part of their culture and ways.
"With local businesses being taken over by large multinational companies, we are aware that we have to make Gasharu Coffee more resilient. We have improved our sourcing and processing methods, encouraging curiosity about innovative ideas to take coffee to the next level, producing naturals, honeys and experiments" says Valentin.