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.

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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 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