Baho - Intango Anaerobic
RUTSIRO DISTRICT, RWANDA
NOTES: STRAWBERRY, RED FRUIT PUNCH, BLACK GRAPE, CHOCOLATE
About a year ago, I (Kyle) ran into a very interesting and excited coffee producer on instagram. His name is Emmanuel, and I had the pleasure to meet him in person at SCA 2019. He was crazy interesting in chatting about anaerobic fermentation, and the processing styles that he is set in place at his family washing stations. I have had a few of these conversations with producers but he kept in tough and through Sundog Trading sent us samples of this Intango Process, and I loved it. He also reached out to our Friend Winston who won the South African Barista Championship with and Intango Process coffee. I love to see African Producers shaking things up and making interesting coffees for us to taste. I love to celebrate this kind of innovation, so join us in celebrating Emmanuel and his beautiful Intango coffees.
Baho coffee is a family run coffee from the Rusatira family located in the Rutsiro district of Rwanda. They operate and run their own four washing stations which allows them to focus in on more controlled experimentation with natural, honey and washed processes. The Rusatiral family believes that "coffee talks" and seeks to continuously make improvements to their coffee by connecting with coffee roasters and partners for feedback and relationships.
This specific Baho coffee is part of a 2019 experiment with a process called Intantgo. Emmanuel Rusatira, who came up with the process, named it from an ancient Rwandese tradition in which fruit would be fermented in clay jars to create a potent elixir for warriors to consume in small doses prior to battle. Emmanuel comments, "This is done with respect to my culture, 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."
Baho's Intango process 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 ferment for between 48 - 72 hours. Once this fermentation period is complete, the cherries are immediately turned out onto drying beds and finished like a standard natural. They are left to dry for between 40 and 50 days, being turned every two hours to ensure even drying.
Emmanuel Rusatira not only has a passion for experimental processing and quality in the coffee but also for his culture and local community. Many of Emmanuel's staff are young people that are driven to work in coffee but are lacking resources to develop their skills. He is committed to get these young workers the coffee education they need to keep improving their skills.
Farm | Station: Bugoyi Washing Station
Process: Anaerobic Natural
Altitude: 1700 - 1900 masl