Gasharu Intego | Rwanda| Experimental
Gasharu Intego | Rwanda| Experimental

Gasharu Intego | Rwanda| Experimental

Regular price €15,50 €0,00 Unit price per
Tax included. Shipping calculated at checkout.
F l a v o r            ripe red and tropical fruits
B o d  y                full
A c i d i t y           citric
Producer Gasharu Ireme
Region Nyamasheke
Farm/Cooperative Gasharu
Roast Level medium
Varietal Red Bourbon
Process experimentel
Altitude 1600 - 2100 MASL
Roasting Date  

Gasharu Ireme coffee beans come from the western part of Rwanda, more precisely from the Nyamasheke region. Gasharu's team is one of the best known in the field of innovative coffee processing methods in Africa.

After harvesting, the coffee beans are immediately sealed in small containers where anaerobic fermentation takes place for 72 hours. Fermentation is followed by classic/traditional drying on African tables, which takes 25-30 days.

The result of this innovative process is an extremely rich coffee with pronounced fermentation notes, sweet fruits (mango), fresh acids (raspberry) and dark chocolate.


recipes for

amount of coffee* 17,5g 19g
amount of water 270g 45g
brew temperature 96°C 96°C
Weight - bottom line 262g 43.6г
Brühzeit final 2:35 0:31

V60 - method - process description:
Bloom 60g - stir so that all the ground coffee is wet
45'' Begin pouring in slow circles to 170g
1'30'' continue pouring until 270g
Final Brühzeit 2'35 ''

*We deliberately do not specify a degree of grinding, since a different degree of grinding is required depending on the grinder used. - With the above information, however, it is possible to approach the right degree of grinding.