The one-man roastery from Ostrava, Father's Coffee Roastery, has fine-tuned an exciting filter coffee that’s definitely worth a try. Expect an intense taste of spiced pineapple juice, a hint of mandarin, and notes of vanilla. This sweet and fruity coffee made from the Red Bourbon variety will give you a caffeine kick and delight your palate with its refreshingly unique profile.
The Tumba washing station is located in the Rulindo district of Rwanda’s Northern Province, at an altitude of 1776 m.a.s.l., nestled on fertile slopes with nutrient-rich volcanic soil—ideal for cultivating coffee trees. The climate is mild, with average temperatures of 18–22°C, which slows the ripening process of the coffee cherries and contributes to a more complex flavor profile. The area enjoys two main rainy seasons and sunny days during harvest. Thanks to this unique regional climate, the station operates year-round, processing the abundant cherries grown in the area. Local farmers primarily grow Bourbon varieties, celebrated for their sweetness and gentle acidity.
Thanks to the washed processing method, which is standard here, coffee from Tumba stands out with a clean flavor profile featuring citrus, berry, and honey notes.
After collection, the coffee cherries are carefully sorted to remove any defective or unripe ones. In the washed method, the cherries are first depulped to remove the skin and most of the fruit. The remaining green beans, still covered with a bit of mucilage, are then fermented for several hours to help separate the rest of the pulp. After fermentation, the beans are washed with water and then dried. The drying takes place on specially designed raised beds that enhance airflow and ensure even drying. During this key phase, the coffee is regularly turned, which also helps sort out any defective beans. The drying process takes approximately 16 days, after which the parchment layer—the innermost layer of the cherry that still encases the b