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Description

Tumba Washed Red BourbonLocated at 1776masl within the Northern Province of Rwanda, Tumba is known for producing some of the best Rwandan coffee for the last 18 years. It was founded by 3 members of the community and is now solely owned by one of them, Venuste Mugiraneza. Smallholder farmers from the region deliver Red Bourbon cherry to the 1. 2ha washing station during the March July harvest period. There the cherries are sorted and floated ensuring that only the highest

take Brix measurements (a method of determining the sugar content of the cherry)

The coffee is then transported down the hill to their drying yard in Mbale where it is dried for another 10 days to below 11% moisture

forcing the family to emigrate to the USA

This coffee is pulped before undergoing a fermentation method involving a pre-wash

this coffee is pulped and fermented for 36 hours

This is further supplemented with liming amendments and mineral

These small farms give producers close control over their harvests

At the mill

so they decided to create a dry mill

This combined with the limestone rich soils give the coffee a very unique profile

After pulping

was grown in the fertile soils of the lush and organically farmed (not certified any longer) Las Lajas