RWANDA
COFFEE PROJECT
INTANGO | 60 HOURS | DRY NATURAL FERMENTATION
For this new fermentation technique, traditional brewing pots called “Intango”, that were used to produce banana beer, are used. The cherries are put in these pots for 60 hours and lie in its own pulp which develops a high sugar content due to the fermentation. This fermentation process is more controllable as the clay material of the pots does not absorb heat and the cherries remain cool. 25% of the farmers at Bugoyi & Fugi WS are women and part of the IKIZERE group - a merger of women, supported in their striving for gender equality and fair income. This coffee was picked by the IKIZERE group, too, and supports our "Female Empowerment" project, which aims to shine a light on the work of these women, empower them and motivate them to continue to work with a high-quality standard.
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 2020
Harvest time April - June
Harvest method Picking
Altitude 1750m
Variety Red Bourbon
Processing Intango 60 hours dry natural fermentation
Soil type Clay soil
Irrigation Natural rainfall
Ref. No. P10472
CUP PROFILE
vanilla | strawberry | passion fruit | coffee blossom |
dried fig | blueberry | dark chocolate |
honey sweetness | buttery