Tumba is a complex Rwandan coffee, clear sweetness, layered fruit, and citric acidity. Middle roasts show lemony Assam tea, golden raisin, cherry hard candies, tamarind chew, and simple syrup sweetness. City to Full City. Good espresso at FC.
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 even then I saw how each cup I prepared for testing was different, 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 here we are offering 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 lot from Tumba shows candied sweetness in the cup, a beautiful profile of fruited aromatics, and citric acidity structures the cup. The dry fragrance shows sweet fruit smells, red apple and slab apricot, a clove spice accent. The wet grounds have a smell of maple candy, spread thick around stewed stone fruit and citrus smells wafting in the steam. The brewed coffee has a citrus-like brightness and flavor that's easily discernible. At City roast this citric allusion comes off as lemon water, tart, and on the grabby side. At City+, the lemon flavor finds balance against a backdrop of fine Orange Pekoe black tea, golden raisin, and simple syrup sweetness. As you move through the cup, notes of fruit candy have a subtle affect on the cup, lychee and cherry hard candies, candied citrus, and tamarind chews. Tumba finishes so sweet, layers of raw sugar and berry notes, along with a baking spice sachett. A remarkable Rwanda cup, and I recommend trying City+ as a starting point, capping our roast level recommendation to Full City, without any 2nd snaps. Great espresso on its own for a deliciously fruited, sweet, chocolatey shot, or try adding as an accent ingredient to an espresso blend.