Tumba offers tropical and herbal tea flavors, raw sugars, Medjool date, a soft mandarin orange note, brilliant acidity, and a dried fruit/aromatic cedar wood flavor in the aftertaste. City to Full City.
|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun-dried|
|Arrival date||January 2018 Arrival|
|Bag size||60 KG|
|Appearance||.4 d/300gr, 16+ Screen|
|Roast Recommendations||City to Full City|
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 is our final of 2 lots of Tumba we purchased this past year.
The dry fragrance has an orange tea smell laced with raw sugary sweetness, and a lovely clove accent. The sweetness only seems to blossom in the wet aroma and comes off like an unlikely mix of burned caramel and dried tropical fruit. The brewed coffee is laden with fruited tea notes, raspberry iced tea, and more tropical/herbal tea types as the cup cools. The finish at City and City+ also has a tannic affect, which lends to "tea" impressions as well. 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, notably Medjool date and black currant. Tumba has a sweet aftertaste, and a somewhat rustic flavors of dried fruit mingle with an aromatic cedar wood accent in the finish. Tumba's sweetness holds up to darker roast levels too, producing delicious dark chocolate roast tones, with cinnamon stick, sandalwood, and a chicory spice flavor in the long finish.