Rwanda Rulindo -Tumba Station 2015 - Archived Review

Rwanda Rulindo -Tumba Station 2015 - Archived Review


THIS COFFEE HAS SOLD OUT. Candy sweetness, pineapple, papaya, orange, cherry. A long finish, mix of spices and bittersweet cocoa and citrus rind. City to Full City.

Out of Stock

Additional Info

Grade A1
Arrival Date October 2015 Arrival
Appearance .2 d/300gr, 17-18+ Screen
Region Tumba, Rulindo District
Roast Recommendations City+ has the most aromatic cup, but we found it works well in a wide range from City to FC+, and the darker roast produce intensely pleasant chocolate roast taste.
Organic No
Farm Gate Yes
Recommended for Espresso Yes



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Tumba has been a coffee on my radar for years. When I first tasted it, the sweetness and bright acidic snap in the cup made a great impression. But even then I saw how each cup I prepared for testing was different, and a lack of consistency can mean problems in the processing. For a coffee buyer, it signifies that what you taste now might not be what you get upon importation. The backstory at the time was Tumba Station was a private processing wet mill that had 2 owners with very different ideas of quality and how to run a mill. Fast forward 5 years and here we are offering Tumba for the first time under a different light. A local teacher in the Tumba area for which the mill is named, had taken over all aspects, and the coffee was consistent in every cup ... and amazingly good! Venustre Mugraneza, the teacher, is esteemed in the local community and has been systematically improving the mill. The best coffee cherries (those that make up this lot) are dried in a special area of raised beds and receive focused handpicking by the farmers. Tumba is situated at 1825 meters in the Rulindo district, where we also source our excellent Cocatu Cooperative lots. The care that Venustre has put into these coffees shows clearly in the cup. First photo is Tumba's Kenya-type, 3 disc pulper machine

This lot from Tumba shows candied sweetness in the cup, and malic to tartaric acidity offers structure to the complex cup character. The dry fragrance is loaded with fruit smells, apple and apricot, spiced accents of clove and cardamom. The wet grounds have subtle stone fruit and citrus smells wafting in the steam. There is a surprising level of tropical fruit flavors in the cup: pineapple, mango, and a dried papaya note. Not like "fresh" fruit or fruit nectar so much, but more of the dehydrated variety. As you move through the cup, a tart citrus note comes into play balancing caramel and bittersweet coffee tones. Tumba finishes with a mix of bittersweet chocolate and orange rind sensed in the long aftertaste, along with a subtle baking spices. Brews very well in the City+/Full City range, and Full City and beyond will double as a complex single origin espresso, or a nice espresso blend ingredient.