RWANDA • CYESHERO HILL
Always driven towards experimentation, Baho Coffee's Emmanuel Rusatira began trialing a process he calls 'Intango' during the 2018 harvest. 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. “This is done with respect for my culture" by relying on the "traditions and the materials that are made in Rwanda”.
For this lot, the highest quality cherries are tightly packed into sealed clay jars where they are left to ferment, undisturbed and under shade. For the Ngoma Cyeshero Hill Intango, the target fermentation time was 60 hours. In today’s specialty coffee vocabulary, Baho’s Intango is a form of 'anaerobic natural processing'. However, because all fermentation is considered to be anaerobic by definition, we like to refer to this process as a low oxygen whole cherry fermentation.
Once the 60 hour fermentation period is complete, the cherries are turned out onto drying beds and finished in the shade with a total drying time of about 55 days. Cyreshero Hill lot comes by way of 22 smaller holders who contribute to the Ngoma Washing Station. Akin to Humure, the station is owned by Emmanuel Rusatira. He purchased the station in 2019 and states, “this is my best ever coffee washing station” producing coffee with a "very unique profile”.
Tropical with Passionfruit, Fig & Grape Jelly.
Bushekeri Sector, Nyamasheke District, Western Province.
Low-Oxygen Whole-Cherry Experimental.
Baho & Semilla.