Rwanda - Tumba

Country: Rwanda Region: Rulindo District, Northern Province Farm / station: Tumba Producer: Venuste Mugiraneza Altitude: 1,776 m a.s.l. Variety: Red Bourbon Processing: washed Flavor notes: pineapple, vanilla, calendula, pomelo Coffee type: roasted whole‍-‍bean coffee

Suitable for all filter‍-‍brewing methods (V60, Solo Dripper, Aeropress, Chemex, French press, Clever Dripper...).

The Tumba washing station in Rwanda’s Rulindo district sits at an altitude of 1,776 meters just outside the town of Mukoto. Despite its small footprint (only 1.2 hectares), it plays a key role in the region. We were drawn to this coffee for its clarity and clearly defined character, a direct result of meticulous sorting and close attention at every stage of processing. The station is owned by Venuste Mugiraneza, a former primary‍-‍school teacher. He was inspired to enter the coffee trade by his father, who worked in the sector for many years. Venuste brought a strong sense of detail and patience from education - qualities you can feel in the day‍-‍to‍-‍day running of Tumba. The station is known as one of the cleanest and best‍-‍organized operations in the area. It provides steady work for 12 permanent staff and, during harvest, creates opportunities for another 95 seasonal workers.

The process at Tumba is built around strict quality control. 1. Harvest & sorting: Right after delivery, cherries are separated by density in water tanks, where lower‍-‍quality, lighter cherries float and are removed. This is followed by hand‍-‍sorting on pre‍-‍drying tables. 2. Washing: The coffee is depulped and then washed with clean water, highlighting its natural acidity and clarity in the cup. 3. Drying: The parchment is dried on raised African beds designed for strong airflow. Drying takes 25–30 days, and the coffee is turned regularly to prevent mold and ensure even drying. 4. Storage: Once optimal moisture is reached, the beans are mechanically hulled to remove the dry parchment and then stored under controlled conditions before the journey to our roastery.

Red Bourbon is a traditional variety in Rwanda, known for its depth and complexity. In the cup, it shows pronounced sweetness and a full body and when paired with washed processing, it delivers a very clean, balanced experience.