This crop is grown by a co-op of 500 small farmers in the Western province of Rwanda. These farmers are committed to producing the highest quality Rwandan coffee.

The washing station name, Intango, is a Kinyarwanda word that signifies a beginning; a communal sharing space which means a central location from which farmers, staff, and community start as they grow and change their lives together. 

The natural process  involves meticulous cherry selection and hand sorting prior to drying. Drying is done on raised African beds for 14 to 28 days, depending on the weather, and the coffee is turned regularly. 

Coffee farming is one of the country’s primary focuses. There has been an investment in the infrastructure and training to support Rwandan coffee producers. These programs focus on social impact for the smallholder farmers. 

Cupping notes: sweet, blueberry notes with slight citrus and fruity overtones.