This coffee from Rwandawill refresh you with its fruity notes. In your cup, you’ll find exotic flavors of pineapple and pomelo, complemented by subtle hints of vanilla and marigold. The Red Bourbon variety is typical of Rwanda, and in this case, it is processed using the washed method, which gives it smoothness, clarity, and complexity. At the Tumba processing station, every step is carefully monitored, and each bean undergoes a thorough selection process. This ensures that only the best beans make it into your cup, beautifully highlighting the character of this coffee.
Beans from the Tumba processing station in Rwanda’s Rulindo region are a favorite staple for the Ostrava-based roastery Father’s Coffee Roastery. The station is located a short distance from the town of Mukoto at an elevation of 1,776 meters. Although the farm covers only 1.2 hectares, it still manages to produce truly unique beans. The station is run by Venuste Mugiraneza, a former elementary school teacher who was led to change careers by a desire to continue the family craft. His father, too, had worked in coffee processing for many years. Just as meticulous as Mugiraneza was with his students at school, he is today in managing the station. Thanks to this, Tumba has a reputation as one of the cleanest and best-organized stations in the area. The station has 12 permanent employees and employs up to 95 seasonal workers during harvest.
Every step of the processing is carefully monitored here. Immediately after harvest, the coffee cherries undergo an initial test—sorting by density in water tanks. The lightest and lowest-quality beans are removed. The cherries then move to pre-drying tables, where they undergo manual sorting to remove anything that the density test allowed to pass through. This is followed by the second step, washed processing, during which the skin and pulp are removed from the cherries. What remains are the coffee beans, which are washed once more with clean water, helping to highlight their purity and fresh acidity. In the third step, they are dried on raised African beds, where fresh air constantly circulates around them. Drying takes 25–30 days, and the beans are turned regularly during this time to ensure even drying and prevent mold growth. Finally, the remaining parchment is removed, the beans are safely stored, and then they’re ready to head out into the world. Perhaps to the renowned Father’s Coffee Roastery in Ostrava, which won’t let you down!
- Producer: Venuste Mugiraneza
- Processing station: Tumba
- Altitude: 1,776 m abovesea level