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Intango
The Western Province is one of Rwanda’s five provinces created in the early 2000’s after a restructuring of governmental structures. It is know for its mountainous terrains and hosts one of the great African lakes, Lake Kivu.
This coffee is sourced from three smallholder farmers in the Rutsiro disctrict, Western Province: Joseph Mberabahizi, Marie Nyirangendahimana & Victor Munyankiko. They all operate farms on the islands of Lake Kivu. Farmers do not live on site here and small plots must be reached by boat. Their crops are then processed at the Bugoyi Washing Station, which produces around 1300 bags of exportable coffee annually.
This lot was processed using a variation on the anaerobic natural process called ‘Intango’. The name comes from a Rwandese tradition in which fruit would be fermented in clay ‘intango’ jars to create a potent elixir for warriors to consume prior to battle. The best quality cherries are tightly packed into sealed jars and left to ferment for 70 hours. Compared to other experimental processing which rely on plastic or steel, the clay intango pots are porous, which helps to harbor very specific local microbes. You could also refer to this process as a ‘low oxygen whole cherry fermentation’.
The resulting cup reminds us of red plum, grape jelly & cotton candy.
This coffee is sourced from three smallholder farmers in the Rutsiro disctrict, Western Province: Joseph Mberabahizi, Marie Nyirangendahimana & Victor Munyankiko. They all operate farms on the islands of Lake Kivu. Farmers do not live on site here and small plots must be reached by boat. Their crops are then processed at the Bugoyi Washing Station, which produces around 1300 bags of exportable coffee annually.
This lot was processed using a variation on the anaerobic natural process called ‘Intango’. The name comes from a Rwandese tradition in which fruit would be fermented in clay ‘intango’ jars to create a potent elixir for warriors to consume prior to battle. The best quality cherries are tightly packed into sealed jars and left to ferment for 70 hours. Compared to other experimental processing which rely on plastic or steel, the clay intango pots are porous, which helps to harbor very specific local microbes. You could also refer to this process as a ‘low oxygen whole cherry fermentation’.
The resulting cup reminds us of red plum, grape jelly & cotton candy.
The Western Province is one of Rwanda’s five provinces created in the early 2000’s after a restructuring of governmental structures. It is know for its mountainous terrains and hosts one of the great African lakes, Lake Kivu.
This coffee is sourced from three smallholder farmers in the Rutsiro disctrict, Western Province: Joseph Mberabahizi, Marie Nyirangendahimana & Victor Munyankiko. They all operate farms on the islands of Lake Kivu. Farmers do not live on site here and small plots must be reached by boat. Their crops are then processed at the Bugoyi Washing Station, which produces around 1300 bags of exportable coffee annually.
This lot was processed using a variation on the anaerobic natural process called ‘Intango’. The name comes from a Rwandese tradition in which fruit would be fermented in clay ‘intango’ jars to create a potent elixir for warriors to consume prior to battle. The best quality cherries are tightly packed into sealed jars and left to ferment for 70 hours. Compared to other experimental processing which rely on plastic or steel, the clay intango pots are porous, which helps to harbor very specific local microbes. You could also refer to this process as a ‘low oxygen whole cherry fermentation’.
The resulting cup reminds us of red plum, grape jelly & cotton candy.
This coffee is sourced from three smallholder farmers in the Rutsiro disctrict, Western Province: Joseph Mberabahizi, Marie Nyirangendahimana & Victor Munyankiko. They all operate farms on the islands of Lake Kivu. Farmers do not live on site here and small plots must be reached by boat. Their crops are then processed at the Bugoyi Washing Station, which produces around 1300 bags of exportable coffee annually.
This lot was processed using a variation on the anaerobic natural process called ‘Intango’. The name comes from a Rwandese tradition in which fruit would be fermented in clay ‘intango’ jars to create a potent elixir for warriors to consume prior to battle. The best quality cherries are tightly packed into sealed jars and left to ferment for 70 hours. Compared to other experimental processing which rely on plastic or steel, the clay intango pots are porous, which helps to harbor very specific local microbes. You could also refer to this process as a ‘low oxygen whole cherry fermentation’.
The resulting cup reminds us of red plum, grape jelly & cotton candy.
Coffee origin
Country
Rwanda
Region
Western Province
Variety
Bourbon rouge
Altitude
1550 - 1900 m
Farm
Joseph Mberabahizi, Marie Nyirangendahimana & Victor Munyankiko
Producer
Bugoyi Washing Station
Process
anaerobic natural
Tastes like
🍑
red plum
🍇
grape jelly
🍬
cotton candy
Community reviews
😍
4.5 Outstanding
1 Review
Cathy | 😍 4.5 Outstanding
Chemex
Literally tastes like candy. Not overly sweet but the cotton candy note is really pleasant.
July 24, 2023
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