RWANDA • FUGI
There has been such a frantic demand for this coffee that it is almost all gone! All proceeds from these final batches are going to support Café Colis Resistencia! Do you remember that amazing coffee from Olita Lima Reyes? I had the joy of roasting it because of the Café Colis Resistencia project.
This is the third and final Baho offerings this year and wow, talk about going out with a bang. Thanks to the Intango process (see more below) the cup is wildly juicy and fruity. The acidity is tropical with the delicious bite of pineapple. Concord grape sweetness dominates the profile with a nice creamy body. It is very reminiscent of hard to find - but very delicious - grape ice cream. The finish brings a light chocolate note, like a fudgsicle or cold glass of chocolate milk.
Always driven towards experimentation and pushing the envelope in Rwandese coffee, Emmanuel began experimenting last year in a process he calls Intango. The name comes from an ancient Rwandese tradition in which fruit alcohol would be fermented in clay jars to create a potent beverage for warriors to consume in small doses prior to battle, as a means of drawing strength. “This is done with respect for my culture,” Emmanuel explains. “I copied some of these methods and used them in fermentation. The use of the Intango pot is the respect to the tradition and materials made in Rwanda.”
In today’s specialty coffee vocabulary, Baho’s Intango is a form of anaerobic natural processing. Ripe cherries are hand selected and floated before being placed in sealed clay jars where they are left to rest for between 60 - 72 hours. Once this fermentation period is completed, the cherries are turned out onto drying beds where they are left to dry for between 33 and 40 days, being turned every two hours to ensure even drying.
Pineapple, Grape Jelly & Chocolate Milk.
Nyaruguru DIstrict, Southern Province.
Baho Coffee's Emmanuel Rusatira.