Rwanda Gasharu Intego from Three Marks roasters is a coffee that isn't afraid to stand out from the crowd. From the very first sniff, you'll be captivated by hints of white flowers, which blend in the cup with the rich sweetness of ripe cherries and a pinch of spicy cloves. This flavor combination is proof of a well-thought-out experiment and precise fermentation, which takes the traditional Rwandan profile to a whole new dimension—towards a full body, complexity, and an exceptionally clean expression. Intego is a coffee suitable for both filter and modern espresso.
Behind this unique lot is Gasharu Coffee, a project rooted in the Macuba area of the Nyamasheke district, specifically at an altitude of 1,800–2,110 meters above sea level. The coffee is grown here by small farmers, often families who have been tending their farms for generations. They grow the traditional Bourbon variety, known for its sweetness and complexity. The project is led by Valentin, an agronomist and one of the nine sons of the founder, Celestino. He combines academic knowledge with a deep understanding of the local context and leads the farming community on a path of innovation and quality.
The processing of this coffee is the result of a series of experiments and a determination to push the boundaries of natural fermentation. As part of the "Intego (Resolution)" experiment, a carefully tuned natural anaerobic fermentation process was developed, which takes place without access to oxygen and in a specially prepared environment. Young farmers are responsible for the actual processing at the washing station, while older farmers, mostly women, are engaged in hand sorting coffee cherries on sorting tables. In addition to ensuring precise results, this system provides them with additional income and meaningful work.