Producer/Farm: Gasharu
Origin: Rwanda
Cultivation Altitude: 1.580 – 2.100 MASL (meters above sea level)
Bean/Varieties: Arabica, Bourbon
Process: Natural 48h Anaerobic Fermentation
Roast profile: Light to Medium roast
Flavor notes: Blueberry, Cinnamon, Kiwi, Cacao nibs, Grape juice
Brewing method: Cold brew, French Press, Aeropress, Drip coffee, Pour-over coffee.
With coffee on a subscription, you get approx. 10% discount on the retail price
It’s funky. It’s complex. It’s just right. A coffee that is wonderful by itself got that little extra with a 48h anaerobic fermentation. Now this coffee can be overwhelming for some but if you enjoy a cup of coffee that brings a new flavor experience with every sip you make, you will surely adore it.
This coffee is roasted light to medium and just a bit more developed to showcase all the fruity goodness – perfect for all brewing methods.
Intego 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.
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 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.
