Dark Chocolate, Treacle & Plum


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  • SCA Score 86
  • Producer Tumba
  • Altitude 1776
  • Process Washed
  • Varietal Red Bourbon
  • Location Tumba, Northern Province, Rulindo district

Roaster's Notes

This Rwandan coffee offers a rich flavor profile with notes of dark chocolate, sweet treacle, and a hint of plum. The aroma is robust, featuring deep cocoa and molasses scents with a touch of ripe fruit. Ideal brewing methods include pour-over, French press, and espresso, which highlight its complex flavours.


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.

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 Parchment, promoting a more uniform drying process.

During this critical stage, the parchment is consistently turned to prevent degradation and damaged or sub par are removed. After drying sufficiently (15-17 days), the parchment that cover and protect the bean, 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.

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.

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