Gasharu Intego | Rwanda| Experimental

F l a v o r            ripe red and tropical fruits

B o d  y                full
A c i d i t y           citric

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.