Microlot RW-11
Region: Nyamasheke, Western Province
Farm: Gasharu Coffee
Variety: Red Bourbon
Process: Natural Anaerobic Experimental
Altitude: 1.800 - 2.110 masl
Harvested: 2023/2024
Cupping notes: Ripe red fruits, banana, red berries, floral, honey. Vibrant and complex. High sweetness, medium acidity, and lingering aftertaste.
Transparency.
What we paid:
-Coffee: 13.23€/Kg
-Shipping/Warehousing/Financing: 0.70€/Kg
-Packaging: 1.50€/bag
Quantity bought: 600 Kg
We are delighted to present you with this fantastic coffee from Gasharu, Rwanda, for the fourth year! A long-time favourite.
Intego (Resolution) experimental coffee results from 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, resulting 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 unmistakable taste, which we believe will provide a unique and memorable experience to coffee lovers.
Resolution Intego, Rwanda
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's teaching background, the company also started to support schooling for children from coffee-farming families working with the family.
They now have two 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 remains an integral 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.
Once cherries are delivered, the workers at the washing station sort and float them in a tank to ensure consistent and good-density beans are separated from the others. Then they are put in another tank where they undergo a 60-hour anaerobic fermentation period, after which they dry on raised African beds for about 25 to 30 days.
