Intego – Red bourbon

Microlot (87-89 points)

Gasharu, Nyamasheke district, Rwanda – Natural Anaerobic Red Bourbon

– “A rich and luscious lot of perfectly processed Rwandan Red Bourbon by our dear friends Gasharu and Valentin Kimenyi”.

What to expect in the cup

Dragon fruit, apple, chocolate truffle. Very sweet with crisp tropical fruit acidity and smooth texture of decadent fudge confectionery.


This is our third year working with Gasharu and the lots coming from this coop keep continuing to impress us. This one is no exception with such attention to detail and we couldn’t barely find even any quakers after roasting it which is a huge surprise for a Rwandan coffee. Once cherries are delivered – the workers at the washing station sort and float them in a tanks to ensure consistent and good density beans are separated from the others. Then they are put in another tank where they undergo a 60-hours anaerobic fermentation period after which they dry on raised African beds for about 25 to 30 days. The results in the cup are amazing, and this is a rather clean coffee with a crisp tropical fruit like acidity and delicious fudge texture and flavour.
Intego (Resolution) experimental coffee is the result of our curiosity to explore new methods of fermenting naturals to attain the best flavours and tastes. The final recipe of this coffee was selected after a series of trials in which we slowly refined the process that finally resulted in this flavour profile. We named it “Resolution” to celebrate our team’s dedication and effort. This coffee is beyond a simple cup of coffee because of the intentionally created fermentation medium that gives it a strong body and clear taste which we believe will provide a unique and memorable experience to coffee lovers. In addition to the unique taste, Intego (Resolution) coffee demonstrates our willingness to enter the European coffee market with the most genuine quality coffee and our culture of establishing “coffee harvest resolutions” to continue improving quality through innovative processing methods and promoting sustainable and environmentally friendly practices. “Throughout the year, Gasharu Coffee holds small group meetings with coffee farmers to catch up on life, discuss the challenges in coffee farming and advise on the opportunities. Although my father Celestin is not an agronomist, he has always received calls from coffee farmers to advise on farming and processing because of his experience in farming, Now I, Valentin (one of his nine sons) have both the farming experience and academic training as an agronomist. I provide more scientific-based farming and harvesting guidance whenever needed. The processing at the washing station is carried out by young coffee farmers and the sorting on tables by slightly older coffee farmers, mainly women, providing them with more income. ”