RWANDA

PROJECT COFFEE

INTANGO | 100 HOURS | ANAEROBIC

At Bugoyi Washing Station Emmanuel Rusatira works with 1500 smallholder farmers. The location on the shore of Lake Kivu brings a light breeze and soft sunlight, ideal for cooling the beans and drying them evenly. Here, he works with a new anaerobic fermentation technique that uses traditional brewing pots called "Intango". The cherries are placed in the pots and mixed with water. The added water comes from the depulper and contains a high sugar content due to the mucilage of the cherries. The cherries stay in this pot for 100 hours. The fermentation process is slower and more controllable as the clay material of the pots does not absorb heat.

25% of the farmers, who deliver cherries to Fugi and Bugoyi Washing Station are women. Emmanuel highly appreciates their hard work and their reliable and quality conscious approach. Together with him, we founded our "Female Empowerment" project to shine a light on the incredible work that these women are doing, empower them and motivate them to continue to work with a high-quality standard. With every bag sold 1 €/kg goes directly to these incredible women.

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GROWING REGION

Country Rwanda

Region Rutsiro District

Washing Station Bugoyi Washing Station

Producer Emmanuel Rusatira

Exporter Baho Coffee

QUALITY

Coffee type Arabica

Quality Grade A1, Scr. 15+

Crop 2019

Harvest time April - June

Harvest method Picking

Altitude 1800m

Variety Red Bourbon

Processing Intango 100 hours wet natural anaerobic

Soil type Clay soil

Irrigation Natural rainfall

Ref. No. P10302

CUP PROFILE

black cherry | apricot | strawberry |

champagne | black tea | sweet

CROP 2019

Touton Specialties GmbH

Große Bleichen 8

20354 Hamburg

phone: +49 (0) 40 334 693 100

fax: +49 (0) 40 334 693 199

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