Intego (meaning “purpose” in Kinyarwanda) is an experimental micro-lot created at the Gasharu washing station by Valentin Kimenyi. His goal was to explore new fermentation methods to unlock the full potential of this varietal’s unique flavour profile. Valentin, a seasoned agronomist, combines scientific knowledge with practical expertise to support thoughtful, research-based farming and harvesting processes. This coffee is the result of a meticulously controlled fermentation process that gives it a juicy body and flavour clarity. Following 60 hours of anaerobic fermentation, the coffee is dried for approximately 30 days on African raised beds. In the cup, expect fresh and aromatic notes of cider, grape, and grapefruit, wrapped in high sweetness and a creamy, lactic texture characteristic of anaerobic fermentation. Intego captivates with its vibrant complexity. Its high sweetness, medium acidity, and long, pleasant aftertaste make every cup a memorable experience.