Gasharu Intego | Rwanda| Experimental
F l a v o r ripe red and tropical fruitsB o d y full
A c i d i t y citric
|Altitude||1600 - 2100 MASL|
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.