Of the nine lots produced by Gasharu Coffee, they cite Intego (meaning “resolution”) as their bid to enter the European coffee market with the highest quality coffee, and an internal culture of innovation and sustainable practices. This eye on innovation is being spearheaded by many of the younger members of their team, keen to create the best coffees through experimentation with burgeoning processing methods. Intego in particular is the result of many batches of trial and error, refining the profile of the finished cup. In the end, this lot is the result of a 60 hour anaerobic fermentation in steel tanks, finished with 30 days of drying on raised beds. We’ve got to say, we love this coffee, and their resolution was a rousing success! That’s great, but what does it taste like? In the cup we find tons of red fruits and tropical fruits, reminiscent of wine while hot, jammy on the cool.