Bugoyi | Intango Anaerobic Natural | Rwanda

Glace cherries, wine gums, treacle, aromatic.


Roast Profile


Origin: Rwanda

Region: West. Kivu, Rutsiro

Farm/CWS: Bugoyi CWS

Producer: Emmanuel Rusatira (Bugoyi smallholders)

Altitude: 1500-1900m

Variety: Bourbon

Process: Intango Anaerobic Natural


The word Intango refers to a large clay pot traditionally used in East Africa for beer brewing. Typically in this brewing process banana juice and Sorghum are sealed in the pot by banana leaves, the mix is then left to ferment for a period of 2-4 days. In Rwanda, the resulting product is called Urwagwa.

The concept with Intango coffee isn’t miles from the brewing process. For this lot, coffee cherries are sealed in the clay pot for a period of around 100 hours. The process creates a low-oxygen atmosphere and exposes the fruit to naturally occurring microbes present in the porous clay. To finish the process the fruit is spread on raised beds and sun-dried as a Natural.

Sustainability & Post Life
  • Carbon neutral production
  • Post-consumer wastemade pouches from a minimum of 83% recycled material
  • Recycle with bags at larger supermarkets (4 LDPE)
  • Remove label if possible (don't worry if not, we've ensured it's under the industry standard 5% of the whole item, so it can be recycled)

Coffee FAQ

Does your coffee come as whole bean or ground?

We only sell whole bean coffee. This is to ensure you make the best cup possible and a big part of that is grinding the coffee just before using it.

If you're in need of a grinder, head to our brewing store.

What's the difference between espresso and filter roast?

We profile most of our coffees for both espresso and filter. In basic terms, espresso coffee is often more developed and slightly darker than a filter roast. This varies with each coffee and in general we roast our coffee to what is considered a light/modern profile. Which one is best for you depends on your intended brewing method.

You can search by brew type on our shop.

Is your coffee roasted to order?

We roast multiple times throughout the week and dispatch online orders twice per week (at minimum). Due to the way we roast coffee, we recommend a minimum rest period of 10 days before brewing.