Impano
Pomegranate, Physalis, Cacao, Sweet
In Suaheli, Impano means ‘gift’. And we have to say: A cup of this coffee is truly a gift for any filter lover. It has both a freshness that is reminiscent of a juicy pomegranate and a bitterness that is reminding of dark chocolate – brought about by its super-long fermentation. A very unique characteristic. It also has plenty of sweetness, making it a very special cup.
Producer Gasharu CWS
Origin Macuba, Naymasheke
Process Anaerobic fermentation
Arabica Varietal Bourbon
Hervest March – July 2022
Altitude of the farm 1700 – 2200 masl
Roast Profile light
Suited for All kind of filter brews
Available sizes:
Impano
The coffee story
Impano is Ireme’s little sister – the new crop of our first subscription coffee.
It’s again an experimental micro lot produced by Gasharu Coffee. This time the fermentation reached af full 100 hours. The anaerobic ferment adds cray aromas to what usually is an already perceived as a juicy cup. We received four bags ofthis beauty and it’s simply a gift for filter coffee lovers.
Gasharu is keen to provide the most authentic coffee cup of Rwandan coffee to coffee lovers, Their team takes great care to monitor and enhance the fermentation process and duration to achieve the desired complexity and depth that will provide a memorable experience to coffee lovers. At Gasharu Coffee they believe that a cup of authentic coffee can truly connect communities.
As a coffee farming family and member of a coffee community, their hope is that Impano will convey our motivation toconnect with the consumers and their communities and build meaningful and sustainable relationships between bothcommunities.
The process
The coffee used for the Impano experimental coffee are from the potential farms of our regions at the altitude above 1700 msl where belong our farm of 7,5 ha.
Once collected at the washing station,The cherries are sorted and floated to ensure consistent and good density beans areseparated from the others. then they are put in the tank where they undergo 100 hours of an anaerobic fermentation toattain the best flavor and taste that can be achieved and then dried on the raised African beds for about 25 to 30 days.
