Valentin Kimenyi followed his fathers footsteps working in coffee, and is the manager at the Gasharu coffee washing station. He is also an agronomist, providing farming and harvesting guidance for the farmers in the region. At the washing station processing is carried out by young coffee farmers and the sorting on tables by older coffee farmers, mainly women, providing them with more income.
They called this special processing method Intego, meaning resolution. The coffee cherries are put into a sealed tank where they undergo a 60-hours anaerobic fermentation period after which they dry on raised African beds for about 25 to 30 days. Aerobic (oxygen breathing) microbes consume the oxygen in the tank and the seal prevents new oxygen from entering, creating an anaerobic (oxygen free) environment. In this new environment anaerobic microbes flourish. Aerobic and anaerobic microbes can produce very different flavour outcomes, this means that without complicated infrastructure producers have the means to create different flavour profiles with the same coffee.
This coffee is ideal for an espresso but also works as a mellow filter coffee.