Tumba is candy-sweet, with a butterscotch aroma, and notes of raspberry iced tea, dried cranberry, black currant, juicing oranges, and more. Heavy cocoa roast tones in darker roasts. City to Full City+. Good for espresso.
|Region||Tumba, Rulindo District|
|Drying Method||Raised Bed Sun-Dried|
|Arrival date||November 2017 Arrival|
|Appearance||.4 d/300gr, 16 - 18 Screen|
|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.|
|Recommended for Espresso||Yes|
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 at the time I noticed varied quality from one cup to the next, 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 we found ourselves purchasing 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.
This lot from Tumba shows candied sweetness in the cup, a beautiful profile of fruit and tea flavors, and brilliant acidity that offers amazing structure to the complex cup character. The dry fragrance is laced with sweet berry smells, spiced accents of clove and cardamom, and layered raw sugar sweetness. The wet grounds smell so sweet, like lighter caramel that is near floral, butterscotch also comes to mind, and while fruited accents are still present, they aren't the focal point at this stage. The brewed coffee is unbelievably clean and clear, profile flavors crisp and are succinct. Berry notes come into view as you move through the cup, raspberry iced tea, and sweetened dried cranberries. A subtle tangerine note comes through in City roasts, and at City+ there's a mingling of fresh and dried fruit flavors that accent the cup, like juicing oranges and black currant. Tumba finishes sweet, a mix of chocolate and citrus are sensed in the long aftertaste, along with a tannic black tea flavor. Tumba's sweetness holds up to darker roast levels too, producing delicious dark chocolate roast tones, with cinnamon and chicory spice notes in the long finish. A remarkable Rwanda cup at a wide range of roasts, and we found City and City+ roasts brewed as pour over made for a complete cup in terms of sweetness, complexity, and acidity.