RWANDA | TUMBA PEABERRY WASHED
- COUNTRY: RWANDA
REGION: NORTH PROVINCE, RULINDO DISTRICT
PRODUCER: VENUSTE MUGIRANEZA
ELEVATION: 1776 m.a.s.l.
HARVEST: APRIL – JUNE
IMPORTER: PROJECT ORIGIN
- CUPPING NOTES:
- MEDIUM ROAST
FOR ESPRESSO AND BLACK COFFEE
Tumba coffee washing station is located in the northern province of Rwanda, a region best known for growing some of the most prized and highly regarded coffees in the country. Originally established in 2007 by three private investors, Tumba grows and processes fully washed coffees in the mountains of the Rulindo district.
The red bourbon varietal grown around Tumba has a distinct natural sweetness, which is highlighted by the dry fermenta.on and thorough drying on raised beds. Typically, two seeds grow inside each coffee cherry; however, fertilisation of
only one seed often results in a ‘Peaberry’, a single seed within the cherry that has a rounder shape. These seeds are separated during sorting and grading. Tumba uses the designation ‘Supreme’ to identify high-quality lots, such as the Bourbon and Peaberry lots we have received from them in 2021.
ABOUT THE PRODUCER
Tumba is currently solely owned by Venuste Mugiraneza, the only founding member who was a local inhabitant of the Rulindo district. A former teacher who is very passionate about coffee, he has developed experience and expertise over the years, and wants to make sure the world can taste the best coffee from the region.
As a local resident, Venuste is also conscious of many of the hurdles coffee farmers go through, and he has already invested in a number of extension services for local farmers. He works tirelessly to keep the sta.on in a good condition, in order to deliver both high quality coffees and to support the farmers he works with.
ABOUT THE PROCESSING
- Farmers collect cherries and bring them to the washing station, where they are sorted
- Cherries are then floated as part of the pulping process to separate low density cherries.
- Cherries are wet-pulped and wet fermented for 12-18 hours in concrete tanks under shade
- After fermentation is complete coffee is thoroughly washed in concrete channels to remove any remaining mucilage
- Coffee is then laid on raised beds until moisture reaches 10-12%
- Drying takes typically 12-21 days
- Regular coffee seeds and smaller ‘peaberries’ are separated into distinct lots, according to size and shape
- Beans are transported to the dry mill and stored in parchment until milled for export