Gasharu CWS
Found on the shores of Lake Kivu, and a stone’s throw from Nyungwe National Park, the Gasharu washing station is located near the Rwanda Congo Nile Mountain Chain. Nyungwe Forest National Park is one of the largest montane and most preserved montane rainforests in Central Africa, home to huge biodiversity and an estimated 25% of Africa’s primates. This region’s elevation, soil, and climate are what coffee trees love best. No surprise then that some fantastic coffees come from our land, known for their round, complex profile packed with citrus and other fruits.
Coffee plantations in the Gasharu region benefit from their proximity to the continuous of Nyungwe National Park. They get a good amount of rainfall to make the cherries juicier and the coffee fruity.
60hr fermentation
Despite being the community that produces more coffee in Rwanda, the Nyamasheke District still ranks amongst the poorest and most affected by malnutrition nationwide. Intego experimental coffee carries the idea that coffee is a gift that can transform our community.
This anaerobic coffee is carefully fermented for about 60 hours to ensure a taste that makes it worth a gift for a coffee lover. It suits diverse preferences with a memorable flavour. We hope that a cup of this coffee can evoke the power to connect coffee lovers and our producers’ community, transforming the drinking experience and the growers’ lives.
About this coffee
Cupping score: 88.50
Processing station: Gasharu cws
Producer: Valentin Kimenyi
Region: Nyamasheke
Altitude: 1650 MASL
Variety: bourbon
Processing: 60hrs anaerobic natural
Variety
One of the most culturally and genetically important C. arabica varieties in the world, known for excellent quality in the cup at the highest altitudes. Bourbon is valued for its complex acidity and wonderful balance. It often has a sweet quality and nice and crisp acidity but can present quite distinct flavours depending on where it is planted.
Anaerobic fermentation
Fermentation is a chemical process whereby carbohydrates, such as sugars are broken down into alcohols or acids by microbial activities in the absence of oxygen. While fermentation is, by its nature, an anaerobic process, the term “anaerobic fermentation” refers specifically to fermentation that occurs in a custom-built, oxygen-free environment, such as a sealed container or tank.
