Intango, Rwanda, Anaerobic Natural
- Regular price
- $19.00
- Sale price
- $19.00
- Regular price
-
- Unit price
- per
Cocoa, winey and raisin
New in
COFFEE PROFILE
This filter coffee boasts a delightful flavour profile, beginning with a burst of sweet raisin-like notes, followed by hints of cocoa and a winey finish that envelops the palate.
| TASTES LIKE | Cocoa, winey and raisin |
| ROAST | Filter |
Story
The process at the Intango washing station begins with farmers bringing their freshly harvested coffee cherries to the station. The cherries are carefully hand-sorted at the station to separate the red, ripe cherries from those under or overripe. Once sorted, the ripe cherries are laid out on raised beds and undergo further hand-sorting to ensure the highest quality.
During the drying process, the cherries are regularly turned to maintain clarity and left to dry on the beds until the moisture level reaches 10-12%. This process typically takes 20-30 days and is closely monitored to ensure the optimal drying time for each batch.
| PRODUCER | Intango Washing Station |
| REGION | Western Province, Karongi District, Kibaya Village |
| VARIETAL | Bourbon |
| PROCESS | Anaerobic Natural |
| ALTITUDE | 1500-2000 masl |
Origin
Western Province, Karongi District, Kibaya Village, Rwanda
Gilbert Gatali is a highly experienced coffee enthusiast, having spent over 13 years in the specialty coffee industry. He owns and operates the Intango Washing Station in Rwanda's Western province, near the village of Kibaya. In addition to his work at the washing station, Gilbert was one of the pioneers behind the first farmer-owned coffee export company in Rwanda, which focuses on processing and exporting Rwandan specialty coffees.
The name "Intango" comes from the local language, Kinyarwanda, and translates to "beginning" or "a communal sharing space." As such, the Intango washing station is a hub for the 835 smallholder farmers, staff, and community to come together, collaborate, and positively impact each other's lives.
BREW GUIDE
How to get the best tasting cup
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 7-20 days after roast |
| Brew Parameters | Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 88 degrees C. Start with a 60g bloom for 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish the brew at 2:30. |
| Best Freeze Date | 8-12 days after roast |
