Tumba is a great coffee for autumn days. The flavour profile is sweet, fruity and slightly spicy.
Farm / Processing Station:
Located at 1776 meters above sea level in the Rulindo District of Rwanda’s Northern Province, the Tumba washing station lies just beyond the boundaries of the quaint town of Mukoto. Occupying a mere 1.2 hectares, the station, operational since 2008, houses a year-round team of 12 full-time staff and approximately 95 seasonal workers during the peak harvest months. At the heart of Tumba’s operation lies its dedicated smallholder farmers. For the 2022 production season, around 1650 local farmers contributed their harvested coffee cherries to the station, culminating in an impressive yield of 290,000 kilograms of processed cherry. These cherries are then subjected to a meticulous process of sorting and floating, ensuring that only the highest-density, premium quality cherries are selected. Once sorted, these cherries are further inspected at the pre-drying tables before moving on to the next phase. The station’s owner, Venuste, was formerly a primary school teacher who was inspired by his father’s longstanding coffee trade to contribute to his community. His ability to pay attention to the finest details, a trait honed during his teaching days, contributes to Tumba being one of the most straightforward yet pristine stations to visit. The quality of coffee produced under Venuste’s watchful supervision consistently stands out, carving a niche for itself among an array of excellent coffees.
Variety:
Caturra is a natural mutation of the Bourbon variety. It was discovered on a plantation in the state of Minas Gerais in Brazil sometime between 1915 and 1918. Caturra has a mutation in one gene that causes the plant to grow smaller (called dwarf/compact). After the discovery of Caturra, selection was carried out at the Instituto Agronomico (IAC) in Brazil from 1937. The breeders were interested in the small size of the variety, which allows the plants to be placed closer together, and in its closely spaced secondary branches, which allow more fruit to be produced in the same space. For decades it was one of the most economically important coffees in Central America, so much so that it was often used (and sometimes still is) as a ‘benchmark’ against which new varieties are tested. The only disadvantage of this variety is that it is susceptible to disease, especially coffee leaf rust. It is similar to Bourbon in sweetness, balanced and slightly citrusy.
Processing:
Central to the processing at Tumba is the use of specially designed raised drying beds. Drawing inspiration from traditional African structures, these beds boost airflow around the drying cherries, promoting a more uniform drying process. During this critical stage, the cherries are consistently turned to prevent degradation or the onset of mold. After drying sufficiently (25-30 days), the outer shell of the cherries, or the dry cherry, is mechanically stripped off, revealing the raw, green coffee beans. Following the drying and removal process, these green coffee beans are carefully stored under optimal conditions. Thanks to the unique climate of the region, the station operates year-round, continuously processing coffee cherries that grow abundantly throughout the year.
Our baristas notes:
Espresso is best at ratio 1 : 2.11 with times between 30 and 34 seconds. The coffee is beautifully full-bodied and sweet. The body is dominated by citric acidity.Tthe coffee has a medium, full, creamy body and a strong aftertaste. Sweet notes of banana and marzipan combine beautifully with the acidity of the red orange on the body. The finish is dominated by the taste of cocoa with a very pleasant round mouthfeel. We didn’t make any changes in the recipe to the milk and the Tumba is beautifully smooth. You will find notes of apricot, milk chocolate and whipped cream.
